Toasted Coriander Spiced Red Snapper Recipe

Name: Toasted Coriander Spiced Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3/4 cup diced onions,; 1 green bell pepper, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 2 cloves garlic, minced; 1/2 cup chopped fresh tomatoes; Salt and freshly ground black pepper; 1 teaspoon minced fresh oregano,; 3 tablespoons whole butter, diced; 1/4 cup chopped fresh cilantro; 1/4 cup coriander seeds; 1 green plantain; 2 (8 to 10 ounce) red snapper fillets; 2 tablespoons olive oil

Servings: persons

1 tablespoon olive oil
3/4 cup diced onions,
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cloves garlic, minced
1/2 cup chopped fresh tomatoes
Salt and freshly ground black pepper
1 teaspoon minced fresh oregano,
3 tablespoons whole butter, diced
1/4 cup chopped fresh cilantro
1/4 cup coriander seeds
1 green plantain
2 (8 to 10 ounce) red snapper fillets
2 tablespoons olive oil

1
Heat oil in a saute pan over medium heat.
2
Add onion and saute for one minute.
3
Reserve half of the green, red, and yellow peppers for garnish, and add the remaining ingredients to the onions.
4
Cook for 15 minutes.
5
Remove from heat and puree in a blender or food processor.
6
Sauce can be cooled and used as needed.
7
Preheat oven to 350 degrees F.
8
Add the coriander to a dry saute pan over medium high heat.
9
Keep the coriander moving in the pan or the product will burn.
10
Toss for several minutes until a nutty smell comes from the pan.
11
Immediately remove for the heat and allow to cool for a few minutes.
12
Pulverize in a blender.
13
Peel and slice the plantain very thinly, dust with flour, and fry in vegetable oil until crispy.
14
Remove from heat and drain on paper towel.
15
Saute remaining peppers for garnish.
16
Generously sprinkle toasted coriander on each of fish.
17
Add olive oil to saute pan, when oil is hot sear each side of fish then finish cooking in a 350 degree F oven for 10 minutes.
18
Pour excess oil from saute pan and add soffrito.
19
Simmer and reduce to desired thickness.
20
Remove pan from heat and stir in butter, constantly stirring until butter is incorporated.
21
Place fish on a platter or 2 serving plates and spoon sauce over half of the fish.
22
Garnish with the Sauteed peppers, fresh cilantro, and crisp plantain chips.

230

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 3/4 cup diced onions,, 1 green bell pepper, diced, 1 red bell pepper, diced, and more.

Yes, Toasted Coriander Spiced Red 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!

Toasted Coriander Spiced Red Snapper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions