Once the favorite fish of the Romans, red snapper is one of the most prized fish in the eastern Mediterranean. In this popular Turkish recipe, the fish is doused in rakı, Turkey’s national spirit and the preferred drink to accompany mezze and fish.
Ingredients
- 4 fresh red snapper, gutted and cleaned
- 3 tbsp olive oil
- salt and freshly ground black pepper
- 0.66 cup raki or ouzo
- small bunch of flat-leaf parsley, finely chopped
- 1 lemon, cut into quarters
How to Make It
- Preheat the broiler. Brush the fish with oil on both sides and season. Line a grill pan with aluminum foil and place the fish on top.
- Place the grill pan under the broiler and cook the fish for 5–6 minutes on each side, allowing the skin to buckle and brown. Remove from the broiler and place the fish on a serving dish. Splash with the rakı or ouzo, set it alight, and wait until the flames die down before serving.
- To serve, garnish with a sprinkling of parsley and serve each fish with a drizzle of rakı and a wedge of lemon to squeeze over.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 309 kcal Calories from Fat: 117 kcal |
|
% Daily Value*
|
| Total Fat 13 g 37% |
Saturated Fat 0.8 g 4% |
Trans Fat 0.0 g |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |