Snapper with pearl onions and chili pepper
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 449, total fat 18 G., saturated fats 3 G., proteins 51 G., carbohydrates 21 G., fiber 4 G., cholesterol 84 mg, sodium 1189 mg, sugar 9 G.
Calories 449, total fat 18 G., saturated fats 3 G., proteins 51 G., carbohydrates 21 G., fiber 4 G., cholesterol 84 mg, sodium 1189 mg, sugar 9 G.
Snapper stuffed with lemons and fresh basil is baked whole in the oven, resulting in a fantastically juicy and tender dish. Served with poblano chili peppers stuffed with butter-sautéed pearl onions. Unlike many other chili peppers, poblano chili peppers have a rather mild flavor and make a great accompaniment to fish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g pearl onions
- 85 g butter + extra for pepper
- 6 poblano peppers
- 1 Pacific snapper weighing 1.3 kg.
- 6 cloves garlic, thinly sliced
- 85 gr. olive oil
- 1 lemon, sliced into circles, + juice of 1 lemon
- 1 bunch of fresh basil
- 1 cup fish broth
- Sea salt
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Recipes with similar ingredients: red snapper, onion sets, poblano pepper, basil, sea salt flakes
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Sauté the onion in a little butter until tender and the skins slide off easily.
- Roast the poblano peppers over the fire. Place them in a bowl and cover until the peppers steam.
- Wash the fish and make cuts. Insert pieces of garlic into the cuts. Brush the fish thoroughly with olive oil.
- Stuff the fish with lemon slices and basil sprigs. Pour the fish broth into a large oven-safe skillet. Add the fish and season with salt. Bake for about 30 minutes.
- Meanwhile, slit the poblano peppers, remove the seeds, stuff with onions and drizzle with butter.
- Remove the fish, strain the fish broth into a saucepan, and add the stuffed peppers, butter, and lemon juice. Serve the fish with the peppers and drizzle with the sauce.
Author of the recipe - Jonathan Waxman is a chef who teaches culinary arts that combines French techniques with seasonal ingredients.
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