Season fish inside and out with salt and pepper. Place lime leaves inside the body cavity. Combine the peanut oil, garlic, ginger and basil leaves in a dish and marinate the fish for 1 to 2 hours, refrigerated, occasionally turning and basting. Preheat oven to 450 degrees. Preheat roasting pan in oven for 10 minutes before cooking snapper. Add the red pepper, cabbage and tofu to the pan and roast for 5 minutes. Place the marinated fish into the preheated roasting pan on one side on a bed of the vegetables and roast for 12 to 15 minutes before turning the fish to its other side. Roast for 5 minutes and pour the peanuts and coconut milk over the fish. Continue to roast for 10 minutes more before removing from the oven. Allow to rest for 5 minutes. Use two spoons to remove the fish from the bones. Serve on a bed of rice noodles tossed with sesame oil. Spoon the tofu, red pepper, cabbage and pan juices over the fish and noodles. This recipe yields 2 to 3 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B05 broadcast 05-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 05-18-1997 Recipe by: Michael Lomonaco
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|Serving Size: 1 Serving (462g)|
|Recipe Makes: 2|
|Calories from Fat: 512 (67%)|
|Amt Per Serving||% DV|
|Total Fat 56.9g||76 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 21.2g|
|Polyunsanturated Fat 14.7g|
|Cholesterol 42.6mg||13 %|
|Sodium 569mg||20 %|
|Potassium 1436.9mg||38 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 18.3g|
|Protein 43.9g||63 %|
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Calories per serving: 764
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