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    Nutrition Info . . .

    NutrientsLipids, Cellulose

    Ingredients Jump to Instructions ↓

    1. º cup papaya juice

    2. Juice of 2 limes

    3. 2 tablespoons olive oil

    4. º cup chopped fresh cilantro

    5. 2 tablespoons very coarsely crushed black peppercorns

    6. 1 whole (2-2 ? pounds) red snapper, cleaned and scaled

    Instructions Jump to Ingredients ↑

    1. In a large, shallow, nonreactive baking dish stir together the papaya juice, lime juice, olive oil, cilantro, and peppercorns. Add the red snapper and marinate for 30 minutes, turning after 15 minutes to coat both sides with marinade.

    2. Preheat the grill. Remove the fish from the marinade, reserving the marinade, and grill over direct heat for 2 to 3 minutes per side.

    3. Meanwhile, in a large skillet, bring the reserved marinade to a boil. Transfer the grilled fish to the skillet, cover, and cook 4 to 5 minutes longer, until just cooked through.

    4. Transfer the fish to a serving platter. Boil the cooking juices in the skillet until slightly syrupy. Pour over the fish and serve immediately.


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