Prep 10 mins
Cook 35 mins
Delicious and wonderful way to serve whole fish. Completely wrapped in aluminum foil makes for easy clean up but also seals in all the flavor and delicious goodness. The lime and orange juice here combine to create a sour orange juice which may not be readily available in other areas.
- 3 1⁄2-4 lbs red snapper, dressed, head on
- 2 garlic cloves, minced
- 1⁄2 cup onion, chopped
- 3 tablespoons olive oil
- 2⁄3 cup green olives, sliced
- 1⁄2 cup red pepper, chopped
- 2 tablespoons fresh cilantro, chopped
- 1⁄2 teaspoon ground annatto seed or 1⁄2 teaspoon paprika
- 1⁄4 cup orange juice
- 2 tablespoons lime juice
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon oregano leaves
- 1⁄4 teaspoon ground cumin
- sea salt & freshly ground black pepper, to taste
- Preheat oven to 400°F Over medium heat saute garlic and onion in olive oil until onion turns clear.
- Stir in olives, red pepper, cilantro and annato or paprika and cook stirring occasionally for about 3 minutes.
- Add orange juice, lime juice and seasonings. Cover and simmer 5 minutes.
- Place fish on a piece of aluminum foil large enough to envelop fish. Pour sauce over fish and wrap bringing longer sides of foil over fish and folding edges down loosely and crimping to seal.
- Place on cookie sheet and bake 30 to 35 minutes or until fish flakes easily with a fork.
- Note: Annato seed may be purchased in the ethnic aisle of your grocery store or at a Hispanic grocer. If unavailable, they may be omitted. The sauce will be less intense in color but the flavor will not be altered much.