Roasted Cumin-Rubbed Snapper Recipe

Name: Roasted Cumin-Rubbed Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon toasted whole cumin seed, ground or smashed with a mortar and pestle (can substitute pre-ground cumin); 1/2 tablespoon brown sugar; 1 teaspoon ground turmeric; Dash ground or smashed coriander; Dash salt and pepper; 2 tablespoons extra virgin olive oil; 1 1/4 lb fresh snapper; 1 1/2 cups pineapple (can sub one mango or mix the two); 1 fresh pepper such as jalapeno or serrano, minced* (remove the seeds to cut back on the heat); 1 small shallot, minced; 1/2 cup cilantro, roughly chopped; 1 lime, juiced; 1/2 tablespoon toasted ground cumin (or pre-ground cumin); 1/2 avocado, cut into small cubes; Drizzle extra virgin olive oil; Pinch salt

Servings: persons

1 tablespoon toasted whole cumin seed, ground or smashed with a mortar and pestle (can substitute pre-ground cumin)
1/2 tablespoon brown sugar
1 teaspoon ground turmeric
Dash ground or smashed coriander
Dash salt and pepper
2 tablespoons extra virgin olive oil
1 1/4 lb fresh snapper
1 1/2 cups pineapple (can sub one mango or mix the two)
1 fresh pepper such as jalapeno or serrano, minced* (remove the seeds to cut back on the heat)
1 small shallot, minced
1/2 cup cilantro, roughly chopped
1 lime, juiced
1/2 tablespoon toasted ground cumin (or pre-ground cumin)
1/2 avocado, cut into small cubes
Drizzle extra virgin olive oil
Pinch salt

1
Ingredients
2
The Process
3
Pre heat oven to 450 degrees.
4
Mix dry spices and olive oil together and rub onto fish.
5
Place fish on foil-lined baking sheet
6
Roast for approximately eight minutes (depending on oven and thickness of fish).
7
The Process
8
Toss pineapple with pepper, shallot, cilantro, lime juice, cumin and avocado.
9
Drizzle with extra virgin olive oil to moisten and add salt to taste.
10
Serve over the fish or on the side.

166

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 tablespoon toasted whole cumin seed, ground or smashed with a mortar and pestle (can substitute pre-ground cumin), 1/2 tablespoon brown sugar, 1 teaspoon ground turmeric, Dash ground or smashed coriander, and more.

Yes, Roasted Cumin-Rubbed Snapper 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!

Roasted Cumin-Rubbed Snapper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions