Roasted Whole Snapper with Mango and Fresh Pepper Chutney
A tropical chutney of mango, pineapple, and fiery is the perfect complement to roasted red pepper.
- Servings: 4
Source: Martha Stewart Living, February 1997
- 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
Heat oven to 425 degrees. Rinse fish, and pat dry. Drizzle with tamarind nectar and oil; season inside and out with salt and pepper.
Stuff fish with ginger, cilantro, and lime. Place in roasting pan, and roast until flesh is white, opaque, and moist, about 30 minutes.
Place on platter. Spoon hot chutney over fish.