Prep 20 mins
Cook 30 mins
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)
- 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!
HA, this is too easy, with delightful results, even though I omitted the coriander due to not hving any on hand!
Made for ZWT Mischief Makers!
We really enjoyed this! The fish was wonderful cooked in the broth and the veggies were excellent as well. I used very little cilantro but loved the oregano on top. I will most certainly make this again! Served aside asparagus for a great dinner. Made for the ZWT for team Emerald City Shakers.
not bad. will make next time with less cilantro. was overpowering for this dish. I also added some shallots and fresh lime juice to help give some dimension to the dish.