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Place red snapper in shallow baking pan.
Pour lime juice and wine over fish.
Drizzle with olive oil and sprinkle with lime zest, 1/4C
cilantro, rosemary, pepper and salt.
Cover and marinate in refrigerator.
Preheat oven to 350 degrees. Remove
red snapper from refrigerator and cover with lime slices.
Basting frequently, Bake for 50 minutes or until fish flakes
easily. Arrange with
avocado slices and papaya salsa. Sprinkle
with remaining cilantro. Serves
6 to 8.
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