Sarandeado Snapper

By á-3975

This mixture on the fish should not be too wet or fish will not broil properly.Serve with green rice so people can put sauce on top.

Ingredients

• 2-3 T. cold unsalted butter, cubed, divided
• 1 1/2 to 2 pounds snapper,cod or tilapia(white fish)
• Salt and freshly ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon tomato bouillon
• 1 teaspoon or so bottled hot sauce
• 1 lime, halved, plus additional for serving
• 1/2 orange
• grated cheese and guacamole
• corn tortillas

Preparation

Step 1

Preheat the oven to 350 degrees F. Line a large baking sheet with foil and dot with half of the butter.

Place the fish, skin-side down, on the foil. Roll up the edges of the foil to come close to the edge of the fish to prevent the juices from spilling onto the baking sheet. Sprinkle the fish with salt and pepper. Sprinkle the fish with the garlic powder and then with the tomato bouillon. Drizzle the fish with the hot sauce and then squeeze the limes over. Cut and squeeze the orange juice all over the fish. Dot the fish with the remaining butter.

Bake the fish until just cooked through, about 15 minutes. Turn on the broiler and broil until browned, 8 to 10 minutes. Serve with warm tortillas cooked with Parm to make tacos and lime wedges for squeezing over the fish. Also grated cheese and guacamole.