Empty My Fridge
The Perfect Oven grilled Red Snapper and roasted potatoes dinner
Ingredientes
- Red snapper4 lb
- Lemon
- Chili flake · flakes1 colher de chá
- Onion · flakes2 colheres de sopa
- Paprika1 ½ colher de sopa
- Smoked paprika1 colher de chá
- White pepper½ colher de chá
- Garlic · minced2 colheres de chá + 1 dente
- 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 colheres de sopa
- Salt¼ colher de chá
- All purpose seasoning½ colher de chá
- Black pepper · crushed¼
- Butter2 colheres de sopa
- Parsley · chopped
Modo de preparo
- 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.
Resumido do vídeo de Nanaaba's Kitchen. Assista para ver os detalhes.
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