Red snapper is a highly valued fish in various Latin American cultures for its delicate flavor and firm texture. In countries like Mexico, Puerto Rico, and Cuba, red snapper is a fundamental ingredient in traditional cuisine, being the star of dishes that reflect the region's marine richness. In other places, such as Peru and Venezuela, it is also consumed but under regional names or local variants, although the term "red snapper" is quite common and recognized. Its origin dates back to the warm waters of the Caribbean and the western Atlantic, where this fish has been caught since ancient times, becoming a vital source of food and part of family culinary celebrations. Today, roasted red snapper is a popular recipe that combines fresh ingredients and simple techniques to highlight its natural flavor.
Roasted red snapper
How to prepare Roasted Red Snapper
Preheat the oven to 450°F (230°C).
Cut the fish into 4 serving-sized portions.
Combine tomatoes with their juice, green onions, celery, lemon juice, and oregano in a large skillet.
Bring to a boil.
Reduce the heat.
Simmer, uncovered, for approximately 15 minutes or until most of the liquid has evaporated.
Spray a 2-quart rectangular baking dish with cooking spray.
Place the fish in the baking dish, folding the thin edges under.
Sprinkle with pepper and cilantro.
Bake for 8 to 10 minutes or until the fish flakes easily with a fork.
Transfer the fish to individual serving plates.
Pour the sauce over the fish.
Sprinkle feta cheese and ripe olives over the fish before serving for a final touch of flavor and texture.
Ingredients: Red Snapper, Low Sodium Tomato, Green Onions, Lemon Juice, Dried Oregano, Non-Stick Cooking Spray, Pepper, Cilantro, Feta Cheese, Ripe Olives.
Ingredients (10)
- Red Snapper
- Low Sodium Tomato
- Scallions
- Lemon Juice
- Dried Oregano
- Nonstick Cooking Spray
- Black Pepper
- Cilantro
- Feta Cheese
- Ripe Olives
Instructions (20 steps)
- 1 Preheat the oven to 450 degrees
- 2 Cut the fish into 4 serving-size portions
- 3 Combine tomatoes with their juice
- 4 green onions
- 5 celery
- 6 lemon juice
- 7 and oregano in a large skillet
- 8 Bring to a boil
- 9 Reduce heat
- 10 Simmer
- 11 uncovered
- 12 for approximately 15 minutes or until most of the liquid has evaporated
- 13 Spray a 2-quart rectangular baking dish with cooking spray
- 14 Place the fish in the baking dish
- 15 folding under the thin edges
- 16 Sprinkle with pepper and cilantro
- 17 Bake for 8 to 10 minutes or until the fish flakes easily with a fork
- 18 Transfer the fish to individual serving plates
- 19 Pour the sauce over the fish
- 20 Sprinkle feta cheese and olives over the fish