No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Whole Snapper with Mango and Fresh Pepper Chutney

Tamarind nectar is available in Latin-American grocery stores.

  • servings: 4

advertisement

advertisement

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.

Source
Martha Stewart Living, February 1997

advertisement

advertisement