Need a fish dish that's sure to impress? Try baking whole red snappers soaked in a zesty marinade and serving them on tender mashed yucca.
What You Need
Original recipe yields 6 servings
2 whole red snapper s (about 3 lb.), cleaned
1 cup KRAFT Zesty Italian Dressing, divided
1/2 cup finely chopped cilantro
1 lb. yuca (cassava), peeled, cut into chunks
1 cup thin onion slices
1/2 cup HEINZ Distilled White Vinegar
3 cloves garlic, minced
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Let's Make It
Place fish in large resealable plastic bag. Add 1/2 cup of the dressing and the cilantro; seal bag. Turn bag over several times to evenly coat fish. Refrigerate 30 min. to marinate. Meanwhile, place yuca in large saucepan. Add enough water to cover. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer, uncovered, 20 min. or until yuca is tender. Meanwhile, marinate onions in vinegar in small bowl.
Preheat oven to 425°F. Drain onions; discard marinade. Heat remaining 1/2 cup dressing in small saucepan on medium heat 1 min. Add onions and garlic; cook and stir 5 min. or until onions are tender. Remove fish from marinade; discard marinade. Place fish in greased shallow roasting pan.
Bake 7 min.; turn over. Bake additional 5 min. or until fish flakes easily with fork.
Spoon drained yuca onto large serving platter. Mash slightly with fork, breaking up the larger pieces. Top with the onion mixture and fish.
Make it Easy
Prepare as directed, substituting 6 red snapper fillets (4 oz. each) for the 2 whole fish.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.