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Prep Time:40 minsAdditional Time:35 minsTotal Time:1 hr 15 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:40 minsAdditional Time:35 minsTotal Time:1 hr 15 minsServings:6Yield:6 servings
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsFilling3tablespoonsextra-virgin olive oil1mediumonion, thinly sliced2cupsfinely chopped fresh cilantro1cupfresh fenugreek leaves or 1/4 cup dried (see Tips)2medium headsgarlic, minced1(1 inch) piecefresh ginger, peeled and minced¼cuptamarind paste or concentrate (see Tips)1tablespoontomato paste1teaspoonground turmeric½teaspooncayenne pepper or crushed red pepper½teaspoonsaltFish2lemons, cut into 1/4-inch rounds1mediumonion, cut into 1/4-inch rounds2 whole red snapper (about 1 pound each), cleaned, with head and tail intact2tablespoonsextra-virgin olive oil1teaspoonsalt2tablespoonswater
Cook Mode(Keep screen awake)
Ingredients
Filling
3tablespoonsextra-virgin olive oil
1mediumonion, thinly sliced
2cupsfinely chopped fresh cilantro
1cupfresh fenugreek leaves or 1/4 cup dried (see Tips)
2medium headsgarlic, minced
1(1 inch) piecefresh ginger, peeled and minced
¼cuptamarind paste or concentrate (see Tips)
1tablespoontomato paste
1teaspoonground turmeric
½teaspooncayenne pepper or crushed red pepper
½teaspoonsalt
Fish
2lemons, cut into 1/4-inch rounds
1mediumonion, cut into 1/4-inch rounds
2 whole red snapper (about 1 pound each), cleaned, with head and tail intact
2tablespoonsextra-virgin olive oil
1teaspoonsalt
2tablespoonswater
Directions
To prepare filling: Heat 3 tablespoons oil in a large skillet over medium heat. Add thinly sliced onion and cook, stirring often, until starting to brown, 3 to 6 minutes. Reduce heat to medium-low and cook, stirring often, until the onion is dark golden brown, 10 to 15 minutes.
Add cilantro, fenugreek, garlic, ginger, tamarind, tomato paste, turmeric, cayenne (or crushed red pepper) and 1/2 teaspoon salt. Cook, stirring occasionally, until the cilantro is very soft, 1 to 2 minutes. Remove from heat.
To prepare fish: Position rack in upper third of oven; preheat to 400 degrees F. Line a rimmed baking sheet with foil.
Bake for 12 minutes. Remove the foil and continue baking until the fish are just cooked through, about 15 minutes more.
Tips
Tips: Fenugreek: Both the leaves (fresh or dried) and their mustard-colored seeds (whole or ground) have a complex flavor that’s a little nutty and almost maple-y. Use it up: Ground seeds can be used in curry powders, teas, rubs or as a seasoning for cooked vegetables. Add fresh leaves to salads, sauces and curries.
Tamarind: The sticky, candy-sour pulp found inside the pods from the tamarind tree is used to make a concentrated paste (with or without seeds) that’s common to dishes from across southern Asia. Use it up: Make pad thai; stir into sautéed vegetables or salad dressing.
Originally appeared: EatingWell Magazine, September/October 2018
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Nutrition Facts(per serving)317Calories19gFat13gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
