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Spicy Red Snapper

Spicy Red Snapper
Makes:
4
Prep Time:
10
minutes
Total Time:
35
minutes
Dairy Free
The spicy sauce and cilantro garnish add flair and flavor to this easy to make red snapper fish recipe.

In this recipe:


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Ingredients:

  • 2 tablespoons vegetable oil, divided
  • 1/2 cup diced shallots
  • 2 medium tomatoes, seeded and diced
  • 1 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
  • 3 tablespoons fish sauce
  • 1 tablespoon water
  • 4 (about 1 lb. total) red snapper fillets
  • 2 tablespoons chopped fresh cilantro
  • 4 cilantro sprigs for garnish

Directions:

HEAT 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots; cook, stirring frequently, until fragrant and translucent. Add tomatoes, sweet chili sauce, fish sauce and water. Bring to a boil. Reduce heat to low; cook for 15 minutes.

HEAT remaining 1 tablespoon oil in large skillet over medium-high heat. Add fish; cook on each side for 3 to 4 minutes or until fish flakes esily when tested with a fork. Place fish on large serving platter. Spoon sauce over fish; sprinkle with chopped cilantro. Garnish with cilantro sprigs.

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Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 330
  • Calories from Fat: 60
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 40mg (14% of DV)
  • Sodium: 2060mg (86% of DV)
  • Carbohydrates: 39g (13% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 35g
  • Protein: 25g
  • Vitamin A: 20% of DV
  • Vitamin C: 20% of DV
  • Calcium: 6% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Spicy Red Snapper

Ingredients

  • 2 tablespoons vegetable oil, divided
  • 1/2 cup diced shallots
  • 2 medium tomatoes, seeded and diced
  • 1 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
  • 3 tablespoons fish sauce
  • 1 tablespoon water
  • 4 (about 1 lb. total) red snapper fillets
  • 2 tablespoons chopped fresh cilantro
  • 4 cilantro sprigs for garnish

 

Directions

HEAT 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots; cook, stirring frequently, until fragrant and translucent. Add tomatoes, sweet chili sauce, fish sauce and water. Bring to a boil. Reduce heat to low; cook for 15 minutes.

HEAT remaining 1 tablespoon oil in large skillet over medium-high heat. Add fish; cook on each side for 3 to 4 minutes or until fish flakes esily when tested with a fork. Place fish on large serving platter. Spoon sauce over fish; sprinkle with chopped cilantro. Garnish with cilantro sprigs.

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