Baked Snapper with Cilantro-Ginger Marinade
A flavorful baked snapper dish marinated with cilantro, ginger, and spices, served with guacamole and steamed rice.
Ingredients
Main Ingredients
- 1whole snapper (cleaned and scaled)
- 1/2cupfresh cilantro, chopped
- 3clovegarlic, minced
- 1inginger, minced
- 1/2small red onion, finely chopped
- 1/2green capsicum (bell pepper), finely chopped
- 1green chili, finely chopped (adjust for spice level)
- 1lemon, juiced
- 3tbspvegetable oil
- 1dashsalt and pepper, to taste
For Serving
- 1cupguacamole
- 2cupsteamed rice
How to make Baked Snapper with Cilantro-Ginger Marinade
Preparation of the Fish
Preheat your oven to 200°C (400°F) to prepare for baking.
In a bowl, combine the cilantro, garlic, ginger, red onion, green capsicum, green chilies, lemon juice, vegetable oil, salt, and pepper. Mix well until it forms a flavorful paste.
Using a sharp knife, make diagonal cuts on both sides of the snapper, about 1 inch apart. This helps the marinade penetrate deeper into the fish, ensuring maximum flavor.
Rub the cilantro-ginger marinade all over the fish, making sure to get it into the scored cuts and the cavity. Let it marinate for about 10-15 minutes for the flavors to absorb.
Place the marinated snapper on a baking sheet lined with foil. Cover it tightly with another layer of foil to trap in moisture. Bake in the preheated oven at 200°C (400°F) for 20 minutes.
After 20 minutes, remove the top layer of foil and increase the oven temperature to 250°C (475°F). Bake for an additional 10 minutes to achieve a lightly crisp, golden finish on the fish.
Serve the baked snapper with guacamole on the side and a portion of steamed rice.
Tips & Tricks
Look for snapper with clear eyes and a mild smell for the freshest taste.
Make shallow cuts just deep enough to help the marinade seep into the flesh, which boosts flavor.
Wrapping the fish initially keeps it moist and tender, while uncovering it at the end crisps up the skin beautifully.
Add a sprinkle of smoked paprika or cumin to the marinade for a hint of smokiness.
FAQS
How do I store leftover baked snapper with cilantro-ginger marinade?
To store leftover baked snapper, let it cool to room temperature, then place it in an airtight container. It can be refrigerated for up to 2 days. For longer storage, consider freezing it, but note that the texture may change once thawed.
What are some good side dishes to serve with baked snapper?
Baked snapper pairs wonderfully with guacamole and steamed rice, as mentioned in the recipe. You can also serve it with a fresh salad, roasted vegetables, or a side of quinoa for a nutritious meal.
Can I use a different fish instead of snapper for this recipe?
Yes, you can substitute snapper with other firm white fish like tilapia, cod, or halibut. Just ensure that the cooking time is adjusted based on the thickness of the fish you choose.
Is this baked snapper recipe suitable for gluten-free diets?
Yes, this baked snapper recipe is naturally gluten-free as it does not contain any gluten-containing ingredients. Just be sure to check the labels of any packaged items, like guacamole, to ensure they are also gluten-free.
How can I adjust the spice level in the cilantro-ginger marinade?
To adjust the spice level in the marinade, you can modify the amount of green chili used. For a milder flavor, reduce the quantity or omit it altogether. Alternatively, you can add a pinch of cayenne pepper for a different type of heat.
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Diana Opoti
(@dianaopotieats)
Self taught cook making restaurant style food. Self taught cook making restaurant style food. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia