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New York City Chefs Daily Recipe for 5/04/2001 : Recipe for Red Snapper with Salsa
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Red Snapper with Salsa recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.
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Chef's Daily Recipe for 5/04/2001 : Recipe for Red Snapper with Salsa
"Red Snapper with Salsa"

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1 1/2 cups cooked black beans
1/2 green pepper, diced
1/2 sweet red pepper, diced
1/2 cup diced pineapple
1/4 cup diced red onion
2 tablespoons lime juice
2 tablespoons orange juice
1 jalapeno pepper minced
1 clove garlic, minced
1 tablespoon olive oil
1/2 teaspoon ground coriander
1/8 teaspoon ground black pepper
Red Snapper
1 pound red snapper fillets
1/3 cup orange juice
1/4 cup grapefruit juice
4 scallions, minced
1 teaspoon grated orange rind
1 teaspoon grated grapefruit rind
1 clove garlic, minced
1/8 teaspoon dried thyme
Pinch of ground red pepper

To make the salsa:  In a medium bowl combine the beans, green pepper, red peppers, pineapples, onions, lime juice, orange juice, jalapeno peppers, garlic, oil coriander and black pepper. Cover and set aside.  To make the red snapper:  Place the Red Snapper in a baking dish. In a small bowl combine the orange juice, grapefruit juice, scallions, orange rind, grapefruit rind, garlic, thyme and pepper. Pour over the Snapper and turn to coat.  Cover and refrigerate for 2 hours.  Coat the broiler rack or grill rack with non stick spray.  Remove the Snapper from the marinade and place it skin side down on the rack.  Reserve the marinade. Broil or grill the Snapper about 4 inches from the heat for 4 to 7 minutes.  Carefully slit the Snapper.  Brush with marinade and cook another 4 to 7 minutes, or until cooked through.  Serve the Red Snapper with the salsa.  Serves 4.
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