• 2lbs of Red Snapper (split down the middle)
  • Fresh Lemon Juice
  • Sea Salt
  • Roasted Garlic
  • Smoked Paprika
  • Chipotle Powder (optional)
  • Fresh Herbs (Thyme, Rosemary)
  • Pesto (Green Bell Peppers, Red Bell Peppers, Yellow Onions, Ginger)
Marinate the red snapper with sea salt, black pepper, and fresh lemon and/or lime juice
Press garlic butter into the flesh of the red snapper.
Gently massage the garlic butter into the flesh. Season both the inside and outside of the fish with smoked paprika, chipotle powder and olive oil.
Season the fish with pesto (1/4 green bell peppers, 1/4 red bell peppers, 1/4 onion, ginger), sliced onions (yellow, red), fresh herbs (thyme, rosemary). Close red snapper then cover the pan with cover the pan with aluminum foil. Bake 375F for 30 minutes.
Inspired by Cooking Light 300-calorie main dishes, June 2013.

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