4 limes, for juice
6 cloves garlic
1/2 cup presliced green onions, divided
1/4 cup fresh Italian parsley leaves
1/4 cup apple cider vinegar
1 teaspoon kosher salt
1/2 teaspoon pepper
3 lb whole red snapper
1 red bell pepper, thinly sliced
1 yellow onion, thinly sliced
1–2 ribs celery, thinly sliced
2 cups reduced-sodium chicken broth (or stock)
1 small Scotch bonnet (or habanero) pepper (whole)
2 shallots, finely chopped
1/2 cup unsalted butter, divided
- Squeeze limes for juice (4 tablespoons). Place in food processor bowl: garlic,1/4 cup green onions, parsley, and 1 tablespoon lime juice; process until blended. Place mixture in medium bowl; stir in vinegar, salt, and pepper. Cut fish in half (if desired, for ease in handling) and place in shallow dish; rub with herb mixture (wash hands). Cover and chill 2 hours to marinate.
- Slice bell pepper, onion, and celery (1/2 cup each); place in large saucepan. Stir in broth, whole Scotch bonnet pepper, remaining 3 tablespoons lime juice, and 1/4 cup green onions; bring to a boil. Reduce heat to low; simmer while preparing fish.
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Melt 4 tablespoons butter, then add fish (with marinade); cook 5–7 minutes on each side and until fish is 145°F. Meanwhile, chop shallot. Remove fish from pan.
- Add remaining 4 tablespoons butter and shallots to same pan; cook and stir 2–3 minutes or until shallots have softened. Carefully pour in broth and vegetable mixture; cook and stir 5–7 minutes for flavors to blend. Serve sauce over fish.
Always check fish for bones and cook to an internal temperature of 145°F.
Amount per 1/6 recipe serving: Calories 280, Total Fat 17.00g, Sat Fat 10.00g, Trans Fat 0.50g, Chol 80mg, Sodium 440mg, Total Carb 8g, Fiber 1.00g, Sugars 3g, Protein 25g, Calc 6%, Vit A 40%, Vit C 80%, Iron 6%