Snapper with Cilantro Sauce
Snapper with Cilantro Sauce
3 cups loosely packed fresh cilantro leaves
1/4 cup water
1 tbsp. olive oil
1 tbsp. fresh lime juice
1/4 tsp. grated lime zest
1 serrano pepper, seeded and minced
1/4 tsp. salt
4, 6 oz. red snapper fillets, skinned
Preheat oven to 400 degrees. To make cilantro sauce, puree cilantro, water, oil, lime juice, lime zest, serrano pepper and salt in a blender. Spray four 12-inch squares of foil with olive oil nonstick spray. Place a fillet on the center of each piece; spread each with one-quarter of the cilantro sauce (about 2 tablespoons) . Fold each piece of foil into a packet, making a tight seal allowing room for the packets to expand. Transfer the packets to a baking sheet. Bake until snapper is just opaque in the center, 13 to 15 minutes. Open packets carefully when testing for doneness, as steam will escape.
Makes 4 servings.
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