1/3 Photos of South American Style Red Snapper
An easy pan-braised fish dish with traditional Latin American flavors. This is how snapper is served in Colombian restaurants. Serve with boiled potato, boil yuca, rice and beans.
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- 1If using whole snapper (cleaned) cut about 4 slits through skin on each side.
- 2Season, inside and out with salt and lemon juice; cover and refrigerate 20 minutes.
- 3Meanwhile heat olive oil in a large skillet (large enough to fit the fish) over medium heat and sauté onion, pepper, and garlic until softened, about 10 minutes.
- 4Add chicken broth to skillet and stir.
- 5Remove fish from refrigerator and rinse thoroughly under cold water and pat dry.
- 6Nestle the fish in the skillet and cover.
- 7Let cook 15 minutes, then carefully turn and cook an additional 10 - 15 minutes.
- 8Transfer to serving platter, spoon veggies on top, pour sauce all around, and sprinkle with oregano and cilantro; enjoy!
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Nutritional Facts for South American Style Red Snapper
Serving Size: 1 (917 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 676.3
- Calories from Fat 192
- Total Fat 21.3 g
- Saturated Fat 3.6 g
- Cholesterol 168.2 mg
- Sodium 4532.6 mg
- Total Carbohydrate 17.0 g
- Dietary Fiber 3.9 g
- Sugars 6.8 g
- Protein 100.3 g