Caribbean Baked Red Snapper

Ingredients 

• Fish Fillings:

¼ tsp pink salt

¼ tsp black pepper

½ cup celery

½ cup per bell pepper

¼ cup jalapenos 

1 cup grated carrots

1TBS butter

1 ½ TBS Avocado oil

• Fish Seasonings:

1 tsp Adobo Goya All Purpose Seasoning 

1 tsp  BADIA Sazon Completa, Complete Seasoning

1 tsp garlic powder

1 tsp onion powder

¼ tsp ground cumin

¼ tsp turmeric

¼ tsp smoked paprika

1 tsp old bay

1 TBS Italian Seasoning Mediterranean Blend

1 Whole Lime 

Instructions

Preheat Oven 400 Degrees F

Typical preparation of fish Caribbean style - It is cleaned with lime or lemon.  (1st) Clean and scale the fish, then (remove the head, optional). (2nd) Remove the gills from the head, and the innards from the stomach, and discard. 

**You can reserve (refrigerate), the fish head for stock to be used later.

1. Satay in skillet -  add oil of choice, sweet mini peppers, onion, garlic, celery, thyme, and Italian Seasoning Mediterranean blend. Add butter at the end and stir before removing from stove. Set aside and let cool.

2. Squeeze about a ¼ of whole fresh lime juice over entire fish. Add and rub all seasonings (add about 2-3 tbsp of oil/mix well), and dry herbs around and inside the fish. Set aside.

3. Tear aluminum foil long enough to cover entire fish for steaming.

4. Place fish onto foil and add satay veggies inside the fish. Wrap and seal all edges to form an enclose pocket, then place fish onto a baking sheet large enough to accommodate it. 

5. Bake in preheated oven for 20 minutes, remove enclose pocket, squeeze another ¼ of fresh whole lime juice and sprinkle Italian Seasoning Mediterranean over fish. 

Note: Depending on the size of your fish, and your desired texture, place back into oven for an additional 20 minutes. After that, turn on broiler for 5-10 minutes and remove from oven.

** The amount of bake time varies on fish size.