Recipe by threeovens
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.
- 2 lbs red snapper (whole or fillets)
- 1 tablespoon salt
- 2 lemons
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 2 cups chicken broth
- fresh oregano, chopped for garnish (handful)
- fresh cilantro, chopped for garnish (handful)
Directions See How It's Made
- If using whole snapper (cleaned) cut about 4 slits through skin on each side.
- Season, inside and out with salt and lemon juice; cover and refrigerate 20 minutes.
- Meanwhile 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.
- Add chicken broth to skillet and stir.
- Remove fish from refrigerator and rinse thoroughly under cold water and pat dry.
- Nestle the fish in the skillet and cover.
- Let cook 15 minutes, then carefully turn and cook an additional 10 - 15 minutes.
- Transfer to serving platter, spoon veggies on top, pour sauce all around, and sprinkle with oregano and cilantro; enjoy!