Recipe - Tamarind-Honey Glazed Baked Snapper

1 Whole Red Snapper,Fresh,56
lbs.; cleaned & gutted,
head & tail left on
2 teaspoon Mint, chopped, fresh
Salt; to taste
Pepper,Black, ground fresh;
to taste
Tamarind Glaze (see recipe)

1. Preheat oven to 400 degrees Fahrenheit.

2. Rinse fish, inside & out, & pat dry with paper towels. Make 4 slits
about One half inch deep & 2 inches long on each side of fish. Rub slits with
salt & pepper & stuff with mint. Season cavity with salt & pepper.

3. Place fish in roasting pan & brush all over with Tamarind glaze. Bake
until thickest part of fish flakes easily when tested with fork & the skin
is crisp. This should take 45 minutes to 1 hour, depending on size of fish.
Brush several times with remaining glaze while baking
Recipe By : Terrific Pacific Cookbook

Posted to FOODWINE Digest 23 November 96

Date: Sat, 23 Nov 1996 21:21:30 0500

From: Randee Fried Noellekk@AOL.COM

Serving Ideas : Substituting fresh basil for mint also good.

NOTES : Fish, deep fried or baked & served with some manner of sweet & sour
sauce, is one of the most ordered dishes in Thai resaurants in the US.
While

at many restaurants the sauce is purveyed from bottles, here the authentic

glaze for the crispy fish is a delicate combination of honey & fruitytart

tamarind. The versatile glaze is delicious with grilled or baked poulty,
fish

or meat. Give it a try next time you're roasting a duck!