Empty My Fridge
The Perfect Oven grilled RED SNAPPER and roasted potatoes dinner
Ingredients
- Red snapper4 lb
- Lemon
- Chili flake · flakes1 tsp
- Onion · flakes2 tbsp
- Paprika1 ½ tbsp
- Smoked paprika1 tsp
- White pepper½ tsp
- Garlic · minced2 tsp + 1 clove
- Bell pepper1 red bell pepper, 1 red onion, 2 jalapeño peppers
- Store rest of dry rub in an air tight container for future use
- Fish
- Potato5
- Olive oil2 tbsp
- Salt¼ tsp
- All purpose seasoning½ tsp
- Black pepper · crushed¼
- Butter2 tbsp
- Parsley · chopped
Instructions
- Mix the dry rub: 1 heaping tbsp of the dry rub with 3 tbsp cooking olive oil and 1/4 tsp honey, stirred into a sauce.
- Apply the sauce to the fish and the vegetable bedding (1 red bell pepper, 1 red onion and 2 jalapeño peppers, cut into rings).
- Store the rest of the dry rub in an airtight container.
- Broil or grill the fish in the oven at 500°F for 10 minutes each side, then bake at 400°F for 20 minutes.
- Roast the potatoes with the other ingredients (water, oil, seasonings, butter and garlic) and garnish with parsley.
Summarized from Nanaaba's Kitchen's video. Watch it for the details.
More recipes with
GarlicOnionLemonBell pepperPotatoFishRed snapper
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.