South American Style Red Snapper Recipe

Name: South American Style Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
If using whole snapper (cleaned) cut about 4 slits through skin on each side.
2
Season, inside and out with salt and lemon juice; cover and refrigerate 20 minutes.
3
Meanwhile heat olive oil in a large skillet (large enough to fit the fish) over medium heat and saute onion, pepper, and garlic until softened, about 10 minutes.
4
Add chicken broth to skillet and stir.
5
Remove fish from refrigerator and rinse thoroughly under cold water and pat dry.
6
Nestle the fish in the skillet and cover.
7
Let cook 15 minutes, then carefully turn and cook an additional 10 - 15 minutes.
8
Transfer to serving platter, spoon veggies on top, pour sauce all around, and sprinkle with oregano and cilantro; enjoy!

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 lbs red snapper (whole or fillets), 1 tablespoon salt, 2 lemons, 2 tablespoons olive oil, and more.

Yes, South American Style Red Snapper falls under the Soups & Stews 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.

South American Style Red Snapper

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