ROASTED WHOLE SNAPPER WITH MANGO AND FRESH PEPPER CHUTNEY

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Roasted Whole Snapper with Mango and Fresh Pepper Chutney image

A tropical chutney of mango, pineapple, and fiery jalapenos is the perfect complement to this fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 three-pound whole red snapper, scaled and cleaned
1/2 cup tamarind nectar
3 tablespoons olive oil
Salt and freshly ground black pepper
1 two-inch piece fresh ginger, thinly sliced
10 sprigs fresh cilantro
1 lime, thinly sliced
Mango and Fresh Pepper Chutney

Steps:

  • Heat oven to 425 degrees. Rinse fish, and pat dry. Drizzle with tamarind nectar and oil; season inside and out with salt and pepper.
  • Stuff fish with ginger, cilantro, and lime. Place in roasting pan, and roast until flesh is white, opaque, and moist, about 30 minutes.
  • Place on platter. Spoon hot chutney over fish.

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