Snapper Diablo Recipes
LUCKY DEVILS DIABLO SAUCE
Steps:
- Roast the habanero and jalapeno peppers over an open flame until they are charred on the outside. Remove from the heat and cool slightly. Remove the stems and the seeds. Remove the stems and seeds from the pasilla pepper as well. Set aside.
- Place the tomatoes with their sauce into a large pot. Crush the tomatoes up more with your hands to break them up. Add the roasted habanero and jalapeno peppers, the pasilla chili paste, soy sauce, brown sugar, cayenne, ancho and California chili powders and paprika into the pot and bring to a low boil. Reduce the heat and simmer for 30 minutes.
- Remove from the heat and cool it down. You can place it into the refrigerator. Once the sauce it cooled completely, add the cilantro and lime juice.
- Puree in a food processor or blender until it is smooth. You can adjust the levels of peppers and chili powders to make the sauce hotter or milder to your liking. We love it hot!
SNAPPER DIABLO
A different fish recipe for one person. Maybe you are cooking for someone special! Double the recipe, add a salad (maybe #122672) some rice and of course the rest of the bottle of wine. Candles and soft music optional. From The Bridgewater restaurant on the Oregon coast. Enjoy!
Provided by Martini Guy
Categories Very Low Carbs
Time 30m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Place fillet in a shallow pie pan or casserole dish with wine, melted butter and garlic.
- Bake until fish is flakey (about 10 t0 15 minutes).
- Remove from oven and top with salsa and cheese.
- Broil in oven until cheese is golden brown.
- Garnish with green onions.
Nutrition Facts : Calories 635.3, Fat 34.8, SaturatedFat 20.6, Cholesterol 166, Sodium 1195.6, Carbohydrate 12.4, Fiber 2.5, Sugar 5.2, Protein 54.3
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