Red Snapper With Hazelnut Peppers Recipe

Name: Red Snapper With Hazelnut Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3- to 4-pound red snapper; 1/2 to 3/4 cup hazelnut oil; 1 lime; 1 red bell pepper; 1 yellow bell pepper; 4 tomatillos (Mexican green tomatoes); 2 jalapeno chilies, seeded and minced; 1 clove garlic, minced (any green part removed); 1/2 small red onion, finely chopped; 4 tablespoons fresh coriander, chopped; Coarse salt and freshly ground pepper to taste

Servings: persons

1 3- to 4-pound red snapper
1/2 to 3/4 cup hazelnut oil
1 lime
1 red bell pepper
1 yellow bell pepper
4 tomatillos (Mexican green tomatoes)
2 jalapeno chilies, seeded and minced
1 clove garlic, minced (any green part removed)
1/2 small red onion, finely chopped
4 tablespoons fresh coriander, chopped
Coarse salt and freshly ground pepper to taste

1
Wipe the snapper inside and out with paper towels.
2
Sprinkle with about a tablespoon of the hazelnut oil and the juice of half the lime.
3
Set aside.
4
Preheat broiler.
5
Seed the peppers and cut them into quarters.
6
Place them skin side up on a grilling rack and broil until the skins are charred.
7
Place them in a plastic or paper bag and let them cool.
8
Peel off the skins.
9
Meanwhile, quarter the tomatil-los and simmer them in water to cover until soft (about five minutes).
10
Drain and chop.
11
Chop the peppers.
12
Place the tomatillos, peppers, chilies, garlic and onion in a small bowl.
13
Add the remaining hazelnut oil and toss thoroughly.
14
Add the juice of the remaining lime to taste.
15
Just before serving, stir in the coriander and season with salt and pepper to taste.
16
Broil the snapper for about seven to 10 minutes on each side, or until it is cooked.
17
Pass the vinaigrette sauce separately.

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3- to 4-pound red snapper, 1/2 to 3/4 cup hazelnut oil, 1 lime, 1 red bell pepper, and more.

Yes, Red Snapper With Hazelnut Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Snapper With Hazelnut Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions