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Baked Red Snapper Jewish Style Easy Recipe.
Baked Red Snapper - Jewish recipe how to bake red snapper with sugar, red wine vinegar, olive oil, dark seedless raisins, and pine nuts. Simple, delicious, and easy recipe.
4-ounce of serving can provide almost 15% of our daily value for omega-3 fatty acids, 66.2% for vitamin B12, 26.0% for B6, provide 79.4% of its daily value of selenium and 59.6% of protein. Since omega 3 fatty acids, protein, and B complex vitamins are all involved in blood sugar balancing, the combined nutrient strengths of snapper make it an outstanding food for helping stabilize blood sugar. Eating snapper may protect against ischemic stroke, may reduce risk of heart arrhythmia, may protect against leukemia, multiple myeloma, and lymphoma and kidney cancer. Omega-3s improve the ratio of good cholesterol to bad cholesterol and play a role in preventing cholesterol from clogging arteries.
Ingredients:
- 1 whole fresh Red Snapper, (about 4 pounds)
- 1 cup dark seedless raisins
- 1/2 cup pine nuts (pignoli)
- 1/4 cup red wine vinegar
- 1/2 cup virgin olive oil
- 1 teaspoon sugar
- 2 teaspoons salt
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Serves/Makes: 8
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How to cook Baked Red Snapper Jewish Style:
- Place the fish in salt water and let it soak for 30 minutes. Wash fish well; rinse and pat dry with paper towels.
- Sprinkle lightly with salt and place in baking dish in single layer.
- Preheat oven to 400°F (200°C). Oil baking dish.
- Dissolve sugar in vinegar and pour over fish. Pour in oil, then sprinkle with raisins and pignoli.
- Cover with foil and bake about 20 minutes.
- Uncover and bake 30 minutes longer until liquid is gone and fish is golden.
Notes:
This Baked Red Snapper Jewish Style is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Baked Red Snapper Jewish Style serves/makes: 8
Main Ingredient: Red Snapper
Preparation Method: Baked
Cuisine: Jewish
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