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."
photo by januarybride
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
1 fish
- Serves:
- 2
ingredients
- 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
- 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!
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Reviews
-
HA, this is too easy, with delightful results, even though I omitted the coriander due to not hving any on hand!<br/><br/>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. -
This was different, but I enjoyed it very much. Will be maade again. Made for New Kids on the block.
RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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<p>I'm an all-American original, having lived in Hawaii, New York, Texas, South Carolina, and Miami. I also served 7 years in the US Army. My husband is from Bogota, Colombia and has also lived in the former Soviet Union. But now we are both in NY.</p>
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