Red Snapper Azteca

Here red snapper fillets are sprinkled with chili powder and a lemon-lime blend and baked topped with colorful vegetables. The citrus brightens the flavor and the chilies add spice. You can make this paleo diet recipe with orange roughy or trout as desired, or use jalapeno peppers instead of Anaheim peppers if you’d like a spicier dish.

Red Snapper Azteca
Overall Rating
Your RatingYou must log in

Get started right now with our FREE Paleo Starter Kit:

Inside, you’ll discover...
  • 25 Delicious Paleo “Starter” Recipes
  • Our complete “Paleo Food Swaps” guide
  • A complete starter shopping list
  • Tons more free resources

Red Snapper Azteca

Servings 2

Total Time: 45 minutes

Cook Time: 45 minutes

Nutrition Information

calories 344

carbohydrate 11g

protein 64g

fat 4g

Ingredients

  • 1 pound(s) fish fillet(s), red snapper
  • 1 medium lime(s), juiced
  • 1/2 medium lemon(s), juiced
  • 1 teaspoon(s) chili powder
  • 1 medium tomato(es) coarsely chopped
  • 4 medium onion(s), green sliced in 1/2 inch sections
  • 1 small anaheim pepper(s) chopped
  • 1/2 medium bell pepper(s), red chopped
  • 1 cup(s) cilantro, fresh

Instructions

  1. Place red snapper in a shallow baking dish.
  2. Combine lime juice, lemon juice and chili powder in small bowl and sprinkle over snapper.
  3. Marinate 10 minutes, turning a few times.
  4. Meanwhile, preheat oven to 350 F.
  5. Sprinkle chopped onions, tomato and peppers over snapper.
  6. Cover and bake for 20-30 minutes or just until snapper flakes in center.
  7. Let stand, covered, 4 minutes before serving.
  8. Garnish with fresh cilantro.

Comments

  1. I agree, this recipe came out very bland, needs stronger flavor somewhere. I will replace it with something else if it comes up again. The Beauty of this site!

  2. I liked it! I added more lemon than what the recipe called for. And plenty of seasonings.
    No lime, peppers, tomatoes, cilantro or peppers, though. Didn’t have them here. And I put a bunch of yellow onion slices on top because I misread the instructions, lol. It turned out great! Not bland at all.

    2 red snapper fillets
    1 tbsp olive oil for pan
    1 1/2 lemons (juiced with pulp)
    1/3 of a large yellow onion
    1 tbsp Chili powder
    Other seasonings to taste :)

    Coat pan in olive oil
    Marinate fillets in juice, seasonings, and chili pepper. 10 min. Flip occasionly.
    Throw yellow onions on top and put in oven. 30 minutes.
    Serve.

    Also, I put a portion in tubaware and it tasted more savory 10 minutes later than my first portion.

    About 622 calories

Leave a Reply