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High-Protein Roasted Red Snapper
45 mins
This flavorful and nutrient-dense meal features a whole red snapper, seasoned with a robust blend of aromatic spices and finished with savory "cowboy candy". Delivering over 40 grams of protein, this dish is an excellent, satisfying option for anyone focusing on high-protein, GLP-1 friendly nutrition.
Ingredients
- 1 whole red snapper
- 1/3 cup avocado oil
- 3 garlic cloves, minced
- Cowboy candy
- Pikliz Ingredients:
- 1 whole shredded cabbage
- 2 whole shredded carrots
- 1 onion
- 4 Scotch Bonnet or Habanero peppers
- 1 cup white vinegar
- 2 tbs chicken bouillon
- **Seasonings & Sauce:**
- Garlic powder
- Onion powder
- Smoked paprika
- Tomato bouillon with chicken flavor
- Goya Sazonador Total with pepper
- Badia Everything Mushroom seasoning
- All-purpose seasoning
- Black pepper
Instructions
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1
**Prepare the Pikliz:** In a large bowl, combine the shredded cabbage, carrots, onion. Blend the limes, vinegar and peppers together. Pour in the vinegar mixture and add chicken bouillon. Let this sit while you prepare the fish (ideally, it should sit for at least 24 hours for best flavor).
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2
Clean the red snapper and pat it dry; make several deep diagonal slits across the body on both sides.
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3
In a small bowl, combine the avocado oil, minced garlic, and the spice blend to create a thick marinade.
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4
Rub the marinade generously over the entire fish, ensuring it gets into the slits and the cavity.
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5
Wrap the seasoned fish in foil and place it on a baking sheet.
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6
Bake in a preheated oven.
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7
**Note:** For a crispier finish, uncover the fish after 30 minutes of baking, baste it with its own juices, and return it to the oven uncovered for an additional 15 minutes.
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8
Serve the roasted snapper with a generous side of the spicy Pikliz.