Spicy Fish Recipe: Red Snapper, Chili, and Lime: Wendy Rowe

One of the easiest ways to keep your diet fresh and interesting is to vary it with the seasons. If you’re not sure where to start, my book Eating Beautiful is a great place to get inspired. I’ve divided it up by four seasons, stocked with tons of ingredients to stockpile (with skin-friendly properties), and tons of delicious recipes I’ve made in my kitchen over the years. Fish is always on my menu this grilling season, not only as an alternative to the usual meaty sausages and burgers, but as the star of the show! Add a generous dose of lime to this delicious spicy fish recipe, which is rich in skin-boosting vitamin C and has metabolism-boosting properties and antibiotic properties to help prevent breakouts. Other skin-friendly ingredients include cucumber and parsley, and this recipe works with all types of fish, but I recommend sea bass or red snapper.

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My Spicy Summer Fish Recipe

1. Preheat oven to 180°C/160°C fan.
2. Use a sharp knife to make a few diagonal cuts across the skin of the fish, then rub the sea salt onto the skin.
3. Combine the chilli, honey, garlic, shallots, cilantro, and lime juice in a small bowl, then rub the mixture on the inside and outside of the fish.
4. Place the fish in the middle of a large sheet of foil. Fold the foil over the fish as if wrapping a present, crimping the open edges at the ends to create a boat-shaped package.
5. Place the foil-wrapped fish on a baking sheet and bake in the oven for 20 minutes or until tender.
6. Meanwhile, combine arugula, cucumber, and lemon juice in a bowl.
7. To serve, fillet and transfer the top layer of cooked fish to a plate, then carefully pull apart the bones and head, and transfer the remaining fillets to a second plate. Serve with salad.

read more: BBQ Recipe Ideas | Kiwi Pancakes

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