One evening, when preparing a red meat entree, we had a last-minute request for fresh fish. We had experimented with variations of this marinade on pork and realized the flavors would go well with red snapper. It was an unquestioned success!
2 fresh jalapeno peppers, seeded and chopped *
1/3 cup chopped yellow onion
1 heaping tablespoon minced fresh ginger root
1 teaspoon minced fresh rosemary
1 teaspoon salt
1/4 cup lime juice
1/4 cup water
1 1/2 pounds fresh red snapper fillets, bones removed and trimmed of any fat
1/2 cup Seasoned Flour {recipe follows}
2 teaspoons butter
2 teaspoons olive oil
Lime wedges {optional}
Puree the jalapeno peppers, onion, ginger, rosemary, salt, lime juice, and water to make a thick marinade. Place the trimmed fish in a non-corrosive baking pan, cover with the puree, and marinate 1-2 hours, turning occasionally.
Remove the fillets from the marinade and lightly dredge in the seasoned flour, shaking off any excess. Melt the butter and olive oil in a skillet over medium heat. Saute the fillets 3-4 minutes per side until the fish flakes easily with a fork. Arrange on a serving platter and garnish with lime wedges.
Serves 4.
* When working with hot peppers, be sure to wear plastic gloves and keep your hands away from your eyes and face.
SEASONED FLOUR
1/2 cup flour
1 1/4 teaspoons dried rosemary
1 1/4 teaspoons dried marjoram
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Combine all of the above ingredients, mixing well. This flour is easy to keep on hand as it holds well under refrigeration.
For a quick entree, add 1/3 cup freshly grated Parmesan to the above and coat either boned chicken breast or fresh fish fillets. Saute in butter or olive oil until done. The whole process should take less than 10-15 minutes!
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