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Red Snapper with Raisins & Pine Nuts

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Yield

8 servings

Prep

15 min

Cook

50 min

Ready

65 min

Ingredients

Amount Measure Ingredient Features
¼ cup olive oil
plus 1 tablespoon, divided
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4 pounds red snapper, whole fish
pan dressed, 4 to 5
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1 tablespoon rosemary leaves Camera
¼ teaspoon black pepper Camera
1 teaspoon sugar Camera
¼ cup red wine vinegar Camera
¼ cup water Camera
3 ounces pine nuts Camera
Trans-fat Free, Low Carb

Directions

Preheat oven to 400℉ (200℃).

Using heavy duty foil, brush one side with tablespoon oil.

Place in long, shallow pan.

Center fish on foil; sprinkle cavity and fish with rosemary, salt and pepper.

Combine sugar, vinegar and water; stir to dissolve sugar and pour over fish with remaining oil.

Scatter raisins and pine nuts in cavity and over fish.

Close foil (tent) and bake 20 minutes.

Remove tent and bake 30 minutes, basting with juices.

After baking, spoon raisins, pine nuts and pan juices over fish.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 256g (9.0 oz)
Amount per Serving
Calories 331 38% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 147mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 95g
Vitamin A 5% Vitamin C 7%
Calcium 8% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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