Roasted Whole Snapper with Mango and Fresh Pepper Chutney

Tamarind nectar is available in Latin-American grocery stores.

Source
Martha Stewart Living, February 1997
Roasted Whole Snapper with Mango and Fresh Pepper Chutney
  • servings 4

Ingredients

  • 1 three-pound whole red snapper, scaled and cleaned

  • 1/2 cup tamarind nectar

  • 3 tablespoons olive oil

  • Salt and freshly ground black pepper

  • 1 two-inch piece fresh ginger, thinly sliced

  • 10 sprigs fresh cilantro

  • 1 lime, thinly sliced

  • Mango and Fresh Pepper Chutney

Directions

  1. Step 1

    Heat oven to 425 degrees. Rinse fish, and pat dry. Drizzle with tamarind nectar and oil; season inside and out with salt and pepper.

  2. Step 2

    Stuff fish with ginger, cilantro, and lime. Place in roasting pan, and roast until flesh is white, opaque, and moist, about 30 minutes.

  3. Step 3

    Place on platter. Spoon hot chutney over fish.

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