Cook Time
40 min
Yields
4 servings
Enjoy this simple baked snapper with a sweet citrus pum salsa.
ADVERTISEMENT
ingredients
Plum Salsa
2 ½
cup black plum
1
cup balsamic vinegar
⅓
cup honey
1
Tbsp fish sauce
1
red chili, finely, chopped
1
cup red wine
1
orange, zest, and, juice of
1
lemon, zest, and, juice of
½
bunch fresh basil, chopped
1
clove garlic, crushed
½
red onion, chopped
Snapper
4 1 ¼
lb(s) whole fish
¾
cup flour
¼
cup cornmeal
1
pinch cayenne pepper
olive oil, for frying
1
lemon, zest of, divided into 4 portions
8
sprigs fresh oregano
4
cloves garlic, crushed
salt
freshly cracked black pepper
lemon, wedges, for garnish
ADVERTISEMENT
directions
Step 1
Place plums, vinegar, honey, fish sauce, chile, bay leaf and red wine in a pot.
Step 2
Bring to a boil and simmer for 20 minutes.
Step 3
Cool mixture.
Step 4
Add other ingredients. Place in a sterile jar and keep in the fridge. Let rest for at least 2 hours or up to 12. Bring to room temperature before serving with fish.
Step 5
Preheat oven to 400 degrees F.
Step 6
Combine flour, cornmeal and cayenne in a bowl large enough to hold the fish.
Step 7
Stuff each fish with 2 sprigs of oregano, 1 crushed garlic clove and one portion of lemon zest.
Step 8
Dredge the fish in the seasoned flour and fry on both sides until golden.
Step 9
Place fish in a baking dish. Finish cooking in the oven for approximately 15 to 20 minutes until done.