Red Snapper Baked in Indian-Spiced Yogurt Recipe

Serves/Makes: 8 – 10

Ingredients:

• 2 (2-pound) whole red snappers, scaled, gutted, or 1 (4-pound) side of salmon
• 2 cups (lightly packed) coarsely chopped fresh cilantro
• 2 cups (lightly packed) fresh mint leaves
• 1/4 cup fresh lime juice
• 4 jalapeno chiles, seeded, coarsely chopped
• 3 garlic cloves, minced
• 2 tablespoons minced peeled fresh ginger
• 2 cups plain nonfat yogurt
• 2 cups sour cream
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon sugar
• 1 teaspoon salt

How to cook Red Snapper Baked in Indian-Spiced Yogurt:

• Using on/off turns, puree cilantro, mint, lime juice, jalapenos, garlic, and ginger in processor. Transfer to large bowl. Stir in yogurt, sour cream, cumin, chili powder, sugar, and salt.
• Cut 3 diagonal slits through skin down to bone on each side of both whole fish (do not cut salmon if using). Pour half of marinade into 15x10x2-inch glass baking dish. Place fish in dish. Pour remaining marinade over fish to cover. Let stand at room temperature 1 hour.
• Preheat oven to 450°F (230°C). Transfer fish to large rimmed baking sheet (do not scrape off marinade). Sprinkle with salt and pepper. Bake fish until flesh is just opaque in center, about 25 minutes for salmon and 30 minutes for snapper. Using 2 large metal spatulas, carefully transfer fish to large platter and serve.

Note:
The Red Snapper Baked in Indian-Spiced Yogurt recipe easy to prepare and so good!

This recipe for Red Snapper Baked in Indian-Spiced Yogurt serves/makes: 8 – 10

The Red Snapper Baked in Indian-Spiced Yogurt recipe is adopted from Bon Appetit Magazine – September 2004.Main Ingredient: Snapper 
Preparation Method: Baked 
Cuisine: Indian