Here is the original article:
And so it begins~
Of course my adaptation is slightly different, so here we go:
Feeds 6 People
- 6 each, 5 ounce fillets of red snapper
- 3 bunches of Cilantro
- 10 cloves garlic
- 2 peeled and sliced shallots
- 1 inches of fresh ginger
- 1 T smoked Parprika
- 1T toasted whole cumin
- 1 T Cayenne Pepper
- Cracked Black Pepper
- Sea Salt
- Xtra Virgin Olive oil
- 1 cup dry white wine
- The juice of 1 lemon
I found that marinating the Snapper for two days gave the best results…
- In a small bowl, mix all of the dried spices (NO SALT) with a splash of XVOO.
- Take half of the shallots, cilantro, ginger and garlic and rough chop the entire mixture
- Coat the snapper filets with the spice and olive oil mixture (NO Salt) and then lightly pack the fish in between a layer of the chopped cilantro mixture . Think of the snapper as the meat of a sandwich and the cilantro mixture as the bread.
- Cover the fish with saran and leave in the fridge for 2 days.
On the day that you are going to serve the fish, take the remainder of the garlic, ginger, shallots and cilantro and chop the mixture very fine. * Note- chop everything separately.
- On the day that you are going to serve the fish, take the remainder of the garlic, ginger, shallots and cilantro and chop the mixture very fine. * Note- chop everything separately.
- Sweat the garlic, shallots and ginger until tender.
- Add the white wine and reduce the mixture until ⅓ of the liquid evaporates.
- Add the lemon juice and Cilantro and simmer for 1 minute.
- Season with Salt and Pepper.
- Take the fish out of the fridge and discard all of the marinade. You just want the fish filets and spices on the fish. Season the fillets with sea salt and Cracked black pepper, and place on an oiled sheet tray.
- Place the fish in a 400 degree oven for about 8 minutes.
- Serve fish with a healthy spoon of your Cilantro sauce, some nice roasted red bliss potatoes and some stir fried spinach!