Robalo com Coentro da Jupira

Name: Robalo com Coentro da Jupira
Cuisine: Brazilian
Ingredients: Malagueta Pepper Sauce, Simple Boiled White Rice, and Simple Farofa, for serving; Malagueta Pepper Sauce, Simple Boiled White Rice, and Simple Farofa, for serving; ¼ cup olive oil; 1 medium onion, sliced; Malagueta Pepper Sauce, Simple Boiled White Rice, and Simple Farofa, for serving; ½ cup chopped fresh cilantro; 1 6-pound whole red snapper, bass, or grouper; Juice of 1 lime; 1 large tomato, peeled, seeded, and chopped; 3 sprigs parsley; 4 sprigs cilantro; 1 6-pound whole red snapper, bass, or grouper; 1 6-pound whole red snapper, bass, or grouper; Salt and freshly ground white pepper to taste; Salt and freshly ground white pepper to taste

Jupira’s Baked Snapper with Cilantro Sauce

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

Ingredients

1 6-pound whole red snapper, bass, or grouper
Salt and freshly ground white pepper to taste

Americas
Brazil
Rio de Janeiro
Fish course
Gluten-free
Pescatarian

Method

Wash and dry the fish. Place the fish in a baking pan on lightly oiled foil. Season the cavity and skin of the fish with salt, pepper, and lime juice, cover, and refrigerate for 1 hour or more.

Preheat the oven to 400°F.

Cover the fish with the tomato, herb sprigs, and