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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Roasted Whole Snapper

Source: dLife

A whole roasted snapper marinated in fresh herbs.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	116.9

Total Carbs	11.3 g

Dietary Fiber	1.6 g

Sugars	4.7 g

Total Fat	2.7 g

Saturated Fat	0.3 g

Unsaturated Fat	0.4 g

Potassium	378.4 mg

Protein	6.8 g

Sodium	25.7 mg

Dietary Exchanges 2.7 Fat, 1.1 Vegetables, 0.2 Fruits, 0.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 oz fresh green onions 2.0
2 tbsp chopped parsley 1.0
1 tbsp fresh thyme 2.0
2 oz fresh lime juice 1.0
1 tbsp olive oil 0.5
0 1/2 oz salt 0.5
0 1/2 tsp ground allspice 0.25
0 1/4 tsp black pepper 0.25
0 1/4 tsp ground red pepper (cayenne) 6.0
6 each medium garlic cloves 1.0
1 each cooking spray 2.0
2 each large tomato 2.0
2 each large onion 1.0
1 cup white wine 1.0
1 each red snapper 1.0
1 cup fresh lime juice 1.0
1 cup cold water 4.0
4 oz Juice, orange, fresh, yield per fruit 1.0
1 tbsp salt

Directions

Slice diamond patterned cuts into surface of fish. Whisk lime juice, water, orange juice, and salt together and pour into a resealable plastic bag.
Place fish in bag, seal and refrigerate 20 minutes, turning bag once.
Preheat oven to 425°F.
Arrange tomatoes and onions in roasting pan. Add wine.
Using a food processor or blender, pulse green onions, parsley, thyme, lime juice, oil, salt, allspice, black and red pepper, and garlic until smooth.
Transfer fish from bag to work surface. Discard marinade.
Rub spice mixture onto both sides of fish.
Coat grill rack with cooking spray. Transfer fish to grill rack.
Place grill rack in roasting pan on top of tomatoes and onions. Cover pan with foil and bake 30 minutes.
Remove foil and roast another 45 minutes or until fish is flaky. Remove skin from fish and discard.