What makes traditional Baked Southwestern Snapper really tasty?
When it comes to the foods of America’s Southwest, many would say it’s about the “chile”. And they would not be referring to the chilli powder blend of spices that we would reach for in Canada, but the actual variety of chilli peppers you find in your grocery store.
For convenience sake, this recipe uses chilli powder, but feel free to experiment with substituting or adding a little chilli pepper of your choice if you want to turn up the heat and build more flavour.
Enjoy this Baked Southwestern Snapper!
Baked Southwestern Snapper
If you like mexican, spanish food, then you will really enjoy this Southwestern Snapper!
Equipment
- measuring spoons
- Small glass mixing bowl
- Baking tray
Ingredients
- 1 tsp Garlic powder or granules
- 1 tsp Chili powder
- 1/4 tsp Cumin
- 1 tsp Sea Salt
- 1/2 tsp Black pepper
- 1/4 tsp Cayenne pepper
- 1 1/2 lb Snapper fillets aprox 4 6oz fillets raw
- 2 tbsps Avocado oil divided
- 1 Lime cut into wedges
Instructions
- Preheat oven to 450°F.
- In a small bowl, mix garlic powder, chilli powder, salt, black pepper and cayenne.
- Sprinkle evenly over both sides of fish.
- Coat a baking sheet with 1 tablespoon of the oil. Arrange fish in a single layer on the baking sheet.
- Drizzle fish with the remaining tablespoon of oil and bake until golden brown and flesh begins to flake, 7 to 9 minutes.
- Serve with lime wedges on the side.
Nutrition
Serving: 6ozCalories: 242kcalCarbohydrates: 3gProtein: 35gFat: 9gSaturated Fat: 1gCholesterol: 63mgSodium: 700mgPotassium: 753mgFiber: 1gSugar: 1gVitamin A: 392IUVitamin C: 8mgCalcium: 65mgIron: 1mg
Tried this recipe?Let us know how it was!