{"id":3526,"date":"2014-01-27T10:02:28","date_gmt":"2014-01-27T17:02:28","guid":{"rendered":"http:\/\/www.loscabosguide.com\/blog\/?p=3526"},"modified":"2014-01-27T16:20:14","modified_gmt":"2014-01-27T23:20:14","slug":"oven-baked-red-snapper-recipe","status":"publish","type":"post","link":"https:\/\/www.loscabosguide.com\/blog\/2014\/01\/oven-baked-red-snapper-recipe\/","title":{"rendered":"Oven Baked Red Snapper Recipe"},"content":{"rendered":"<p><strong>From The Admirals Kitchen &#8211; <\/strong><strong>Oven Baked Red Snapper<\/strong><\/p>\n<p><strong>Directions<\/strong><\/p>\n<p>1 (1-pound) red snapper, cleaned<\/p>\n<p>3 cloves garlic, minced<\/p>\n<p>1 jalapeno, minced<\/p>\n<p>Kosher salt and freshly ground black pepper<\/p>\n<p>5 tablespoons butter, plus more for greasing foil<\/p>\n<p>1\/4 pound okra, chopped<\/p>\n<p>1 red bell pepper, diced<\/p>\n<p>2 tablespoons chopped fresh parsley leaves<\/p>\n<p>2\u00a0 tablespoons white wine<\/p>\n<p>Preheat oven to 450 degrees F.<\/p>\n<p>Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times.<\/p>\n<p>Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt and pepper. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.)<\/p>\n<p>In a medium skillet over medium heat, melt 1 tablespoon butter. Add the okra and bell pepper and cook until just tender, about 5 minutes. Make a slit down the center of the fish&#8217;s belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine.<\/p>\n<p>Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes.<\/p>\n<p>Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.<\/p>\n<p><strong><a href=\"https:\/\/www.loscabosguide.com\/blog\/wp-content\/uploads\/2014\/01\/jcs-sportfishing-cabo-logo21-300x249.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright  wp-image-3524\" alt=\"jcs-sportfishing-cabo-logo21-300x249\" src=\"https:\/\/www.loscabosguide.com\/blog\/wp-content\/uploads\/2014\/01\/jcs-sportfishing-cabo-logo21-300x249.jpg\" width=\"240\" height=\"199\" \/><\/a>JC&#8217;s Sportfishing Cabo San Lucas<\/strong><br \/>\nBlvd Marina Plaza de la Danza, Cabo San Lucas,<br \/>\nLos Cabos,\u00a0 Baja Califonria Sur, Mexico<br \/>\nEmail: <a href=\"mailto:jcsport@caboguide.zzn.com\" target=\"_blank\">jcsport@caboguide.zzn.com<\/a><br \/>\nWebsite: <a title=\"JC's Sportfishing Fleet, Cabo San Lucas, Los Cabos\" href=\"http:\/\/www.jcsportfishing.com\" target=\"_blank\">http:\/\/www.jcsportfishing.com<\/a><br \/>\nDialing from U.S.\/CAN 011 52 1 624-147-5821<br \/>\nOffice\/Home 011 52 624-0143-1267<br \/>\nDialing Locally: 044-624-147-5821<br \/>\nDialing Locally: Office\/Home 143-1267<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From The Admirals Kitchen &#8211; Oven Baked Red Snapper Directions 1 (1-pound) red snapper, cleaned 3 cloves garlic, minced 1 jalapeno, minced Kosher salt and freshly ground black pepper 5 tablespoons butter, plus more for greasing foil 1\/4 pound okra, chopped 1 red bell pepper, diced 2 tablespoons chopped fresh parsley leaves 2\u00a0 tablespoons white [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[597,649,650],"tags":[],"_links":{"self":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/3526"}],"collection":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/comments?post=3526"}],"version-history":[{"count":3,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/3526\/revisions"}],"predecessor-version":[{"id":3550,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/3526\/revisions\/3550"}],"wp:attachment":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/media?parent=3526"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/categories?post=3526"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/tags?post=3526"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}