Red Snapper with Coriander and Jalapeno Peppers
- 8 red snapper steaks (180 g each)
- 2 tablespoons butter plus 125 g butter, sliced
- Juice from 1 lemon
- 1/2 onion, sliced
- 4 garlic cloves, chopped
- 1/4 cup olive oil
- 5 bunches fresh coriander, trimmed and chopped
- 1/2 cup chicken broth
- 1/2 cup bread crumbs
- 1 (200 g) Herdez Sliced Jalapeno Peppers
- Tinfoil
Directions
Serves 8
- Preheat oven to 200 C.
- Place the red snapper steaks in a heatproof buttered non-metal platter.
- Marinate with lemon approximately 20 minutes.
- Cover the fish with onion slices, chopped garlic, olive oil, coriander, chicken broth, butter slices, bread crumbs and Herdez Sliced Jalapeno Peppers and the juice from the peppers.
- Cover with tinfoil and bake approximately 20 minutes.
- Serve with white rice.
Serves 8
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