Ingredients
1/2 c. minced onion
3 Tbsp. fresh orange juice
2 Tbsp. oil
2 tsp. grated orange peel
1 tsp. salt
dash of nutmeg and ground pepper
4 snapper fillets
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Compact sous vide circulator with app — Bluetooth control, 1100W
Record your recipes and experiments — organized cooking journal
Ground New Mexico red — enchilada sauce, carne adovada
Red kidney beans — chili con carne, Indian rajma, red beans and rice
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine onion, orange juice, oil, orange peel and salt in greased (12 x 8 x 2-inch) pan. Arrange snapper fillets in this mixture, turning to coat evenly. Leave at room temperature for 30 minutes (lightly cover dish). Add nutmeg and pepper. Bake at 400° for about 12 minutes or until fillets flake easily. Baste. Serve immediately.
“fringescale sardinella, malabar red snapper, black pomfret, Japanese threadfin bream, giant seaperch, and sixbar grouper showed considerably high content (537.2-944.1 mg/100 g wet sample) of desirable omega-3 fatty acids.”
fringescale sardinella, malabar red snapper, black pomfret, Japanese threadfin bream, giant seaperch, and sixbar grouper → show → high content of omega-3 fatty acids