Red Snapper with Carrot Confit and Baked Lemon
Ingredients
- 1 cup fresh orange juice
- 1/2 cup extra-virgin olive oil
- 1 teaspoon finely grated orange zest
- 1 teaspoon cumin seeds
- 1 teaspoon minced garlic
- Salt
- 1 pound medium carrots
- 1 teaspoon fresh lemon juice
- 2 lemons, ends removed and halved crosswise
- 4 teaspoons sugar
- Four 6-ounce red snapper fillets, skin on
- Freshly ground pepper
- 2 tablespoons coarsely chopped cilantro, for garnish
Instructions
Red Snapper with Carrot Confit and Baked Lemon serves 4 original recipe by Food & Wine.
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