Roasted Whole Snapper With Mango And Fresh Pepper Chutney Recipe

Ingredients

1 three-pound whole red snapper, scaled and cleaned

1/2 cup tamarind nectar

3 tablespoons olive oil

Salt and freshly ground black pepper

1 two-inch piece fresh ginger, thinly sliced

10 sprigs fresh cilantro

1 lime, thinly sliced

Mango and Fresh Pepper Chutney

Heat oven to 425 degrees. Rinse fish, and pat dry. Drizzle with tamarind nectar and oil; season inside and out with salt and pepper.

Stuff fish with ginger, cilantro, and lime. Place in roasting pan, and roast until flesh is white, opaque, and moist, about 30 minutes.

Place on platter. Spoon hot chutney over fish.