Bilbao-Style Red Snapper
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 3/4 teaspoon salt
- Carbohydrate 3 g(1%)
- Cholesterol 94 mg(31%)
- Fat 23 g(35%)
- Fiber 0 g(1%)
- Protein 53 g(106%)
- Saturated Fat 3 g(17%)
- Sodium 602 mg(25%)
- Calories 438
Preparation Put oven rack in middle position and preheat oven to 400°F. Rinse fish and pat dry, then rub inside and out with 1 teaspoon oil and sprinkle with salt. Place opened fish, skin side down, in a large shallow baking dish (13 by 9 by 2 1/2 inches) and bake until fish is just cooked through, about 20 minutes (fish will be opaque). While fish bakes, thinly slice garlic cloves. Heat remaining 1/3 cup oil with garlic in a 10-inch heavy skillet over moderate heat, shaking skillet gently, until garlic is pale golden, about 5 minutes. Remove from heat and carefully pour in vinegar (mixture will splatter), then stir to combine. Pour garlic sauce over fish (mixture may splatter).
Preparation Put oven rack in middle position and preheat oven to 400°F. Rinse fish and pat dry, then rub inside and out with 1 teaspoon oil and sprinkle with salt. Place opened fish, skin side down, in a large shallow baking dish (13 by 9 by 2 1/2 inches) and bake until fish is just cooked through, about 20 minutes (fish will be opaque). While fish bakes, thinly slice garlic cloves. Heat remaining 1/3 cup oil with garlic in a 10-inch heavy skillet over moderate heat, shaking skillet gently, until garlic is pale golden, about 5 minutes. Remove from heat and carefully pour in vinegar (mixture will splatter), then stir to combine. Pour garlic sauce over fish (mixture may splatter).
