Irie Snapper Fillets

Approved and from the MWLW archives
Irie Snapper Fillets
Irie Snapper Fillets

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    lbs Red Snapper fillets (about 6)

  • 1

    Red, Green & Yellow Bell Peppers - cut into strips

  • 1

    medium Onion - cut into strips

  • 4-6

    Green Onions - chopped

  • 2

    TBSP Garlic - crushed

  • 1

    TBSP Olive Oil

  • Olive Oil spray

  • Salt and Pepper to taste

  • Dill sprigs and lime slices for garnish

  • MARINADE:

  • 1/2

    C chopped fresh Thyme

  • 1/2

    C chopped fresh Dill

  • 1/2

    C chopped fresh Rosemary

  • 2

    Medium Limes, juiced

  • 1

    TBSP Olive Oil

Directions

Start by making the marinade. To prepare, wash and chop the herbs then mix with lime juice and olive oil. Set aside. Wash snapper fillets and pat dry. Place fish in marinade, making sure the marinade is spooned over the fillets on both sides several times. Cover tightly and let marinade overnight in the fridge The next day saute the peppers, onions and garlic in 1 TBSP of Olive oil, then set aside. Generously spray nonstick pan with oil spray and heat, add the snapper fillets to the hot pan. Season with salt and pepper to taste and grill both sides until browned. Add the sauteed peppers and onions to reheat on top of the fish and serve with dill sprigs and lime slices

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