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Spicy Red Snapper with Mango Salsa Recipe

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This recipe for Spicy Red Snapper with Mango Salsa, by , is from The Whitmer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

David Whitmer - Bellevue, WA
Added: Friday, March 13, 2009


1 lb. fresh or frozen red snapper fillets
1 Tbsp. lime juice
1 Tbsp. water
1 tsp. paprika
½ tsp. salt
¼ tsp. ground ginger
¼ tsp. groung allspice
¼ tsp. pepper
1 recipe Mango Salsa (below)
1 med. Lime, cut into wedges
Parsley or cilantro sprigs (opt.)

Thaw fish, if frozen. Rinse; pat dry w/paper towel. Cut into 4 serving-size portions. Measure thickness of fish. Brush with a mixture of lime juice and water. In a bowl combine paprika, salt, ginger, allspice, and pepper; rub onto fish.

Arrange fish in shallow baking pan. Bake, uncovered, in a 450° oven till fish just flakes easily when tested with a fork. Allow 4 to 6 minutes for each ½ inch of thickness.

To serve, brush fish with pan juices. Serve with Mango Salsa. Garnish with lime wedges and parsley or cilantro. – 4 servings

In a medium mixing bowl combine 1 mango, peeled, seeded, and chopped; 1 med. Red sweet pepper, seeded and finely chopped; ¼ cup thinly sliced green onion; 1 hot green chili pepper, seeded and finely chopped; 3 Tbsp. olive oil; 2 Tbsp. lime juice; 1 Tbsp. vinegar; ½ tsp. finely shredded lime peel; ¼ tsp. salt; and ¼ tsp. pepper. –Makes 2 cups




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