Lime juice and Thai chili peppers add a flavorful kick to this scrumptious seafood recipe, courtesy of Fairway Market chef Mitchel London.
Red Snapper With Thai Chili Peppers
Juice of 1 lime
Zest of 1 lime
1/4 cup extra virgin olive oil
Half a handful of cilantro leaves, plus 2 to 3 cilantro leaves for garnish
4 to 5 Thai chili peppers, crushed
Pinch salt
1/4 lb red snapper fillet, cut into strips
Baby arugula or Bibb lettuce
In a shallow dish, mix lime, lime zest, olive oil, cilantro, crushed chili peppers and salt. Marinate fish in mixture for 3 to 4 hours.
Fire up your grill or heat a grill pan over high heat. Grill the fish for 2 to 3 minutes per side. Serve over a bed of baby arugula or Bibb lettuce. Drizzle with olive oil and garnish with 2 to 3 cilantro leaves.
Promotional consideration furnished by Fairway Market.
