Roasted Snapper with Curried Lime, Orange & Mango Puree
Basmati rice with peas and shredded carrot would make a beautiful and delicious accompaniment.
  • 4 red snapper fillets (1-1/2 pounds total)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons orange juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 3 tablespoons chopped fresh mint
  • 1 large mango, coarsely chopped
  • 1/4 cup apricot nectar
  • 1-1/2 tablespoons grated fresh ginger, squeezed to yield 1 tablespoon ginger juice
  • 2 teaspoons curry powder

1. Preheat oven to 425°F. Spray a small baking sheet with nonstick cooking spray.

2. Season snapper with 1 tablespoon of lime juice, 1 tablespoon of orange juice, sugar and 1/4 teaspoon of salt. Top with 1 tablespoon of mint. Bake until fish is just cooked through, about 10 minutes.

3. Meanwhile, in food processor or blender, combine remaining 1 tablespoon each lime juice and orange juice, 1/4 teaspoon salt and 2 tablespoons mint with mango, apricot nectar, ginger juice, and curry powder. Process until smooth puree. Serve fish topped with fruit puree.

Nutritional Information
Per serving: 236 calories, 2.9g total fat, .5g saturated fat, 0.5g monounsaturated fat, 0.8g polyunsaturated fat, 1.1g dietary fiber, 36g protein, 16g carbohydrate, 63mg cholesterol, 385mg sodium.
Good source of: potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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