Total Steps
5
Ingredients
15
Tools Needed
6
Ingredients
- 6 lrg Stuffed <a href="/food/H4XSCNRV/spanish">Spanish</a> <a href="/food/7XW6LVSM/olives">olives</a>, sliced lengthwise
- 6 small Italian <a href="/food/4VLJSM7Q/roma-tomatoes">plum tomatoes</a>, sliced lengthwise
- 6 <a href="/food/XYYWTJWV/green-onion">Scallions</a>, <a href="/food/T3PCVHTS/vegetables">green</a> part only
- 5 <a href="/food/YHRC2DKZ/radishes">Radish</a> leaves, optional
- 3 <a href="/food/FQRPFPP6/garlic">Garlic cloves</a>, whole
- 0 inch And cut lg chunks
- 1 small <a href="/food/XRNJ6XK6/white-onions">White onions</a>, cut in chunks
- 1 <a href="/food/C4DTWQ45/green-pepper">Green pepper</a>, cored, seeded
- 1 tablespoon <a href="/food/NHPT57DF/vegetable-oil">Vegetable oil</a>
- 6 pound <a href="/food/BQ3V24GF/red-snapper">Red snapper</a>, cleaned & boned
- 0 Juice of 6 <a href="/food/Y5K7YSXM/lime">limes</a>
- 0 <a href="/food/XBPNFKYS/salt">Salt</a>, to taste
- 0 <a href="/food/BLWZ5ZPF/peppers">Pepper</a>, to taste
- 0 <a href="/recipe/BRPHVF3T/green-sauce">Green Sauce</a>
- 25 lrg <a href="/food/XSV2WPN5/romaine-lettuce">Romaine lettuce</a> leaves, <a href="/food/MNYLPMP5/egg-white">white</a> part remov
Instructions
Step 1
<a href="/technique/6BTCX64M/coating">Coat</a> a large, deep <a href="/technique/P5CFVDV7/roasting">roasting</a> pan with oil and place the fish in the center.
Step 2
Rub it inside and out with the juice of half a lime and sprinkle with salt and white pepper. Refrigerate while preparing sauce.
Step 3
Using a blender or food processor, puree lettuce leaves, green pepper, onion, garlic, radish leaves, scallions, remaining lime juice and salt and white pepper to taste. Pour sauce over fish and cover pan with foil.
Step 4
<a href="/technique/Z7DWVT8G/marinating">Marinate</a> in <a href="/technique/ZSSVQ6FG/refrigerating">refrigerator</a>, at least 2 hours.
Step 5
Bake in the middle of 350F oven, uncovered, 20-25 minutes, basting every 5 minutes. Fish is done when flesh is opaque and moist. Carefully transfer to a warm serving platter. Pour sauce over fish. Decorate with tomatoes and olives. Serve warm or cold.