Mexican · Dinner
Skillet Snapper in Chili Sauce
Pan-seared red snapper fillet simmered in a Mexican dried-chili and tomato sauce with garlic, onion, and cumin, finished with lime and cilantro. Cooked entirely in one skillet, the fish turns tender and opaque under a smoky, slightly tangy sauce, served with white rice or warm corn tortillas.
$7
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
392Calories
42.1gProtein
17.9gFat
16.8gCarbs
6.8gSugar
4.9gFiber
612mgSodium
93mgChol
2.9gSat Fat
980mgPotassium
95mgCalcium
3.1mgIron
2.9mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Stem and seed the dried chilies, soak in hot water for 10 minutes until softened, then pat snapper dry and season both sides with salt and black pepper.
2
Toast
Warm the softened chilies in a dry skillet over medium heat for 1 minute until earthy and smoky; transfer to a blender with canned tomatoes and soaking water, then blend until smooth.
3
Simmer
Heat olive oil in the same skillet over medium heat, add onion and garlic and cook for 3 minutes until translucent; pour in the chili-tomato sauce with cumin, oregano and chicken stock, then simmer for 8 minutes until sauce thickens.
4
Poach
Nestle the snapper fillet skin-side down into the simmering sauce, cover, and poach over low heat for 6 to 8 minutes until the fish turns opaque and flakes easily with a fork.
5
Plate
Stir lime juice into the sauce around the fish, taste for salt, then spoon snapper and sauce onto a plate, scatter cilantro over the top, and serve at once.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g red snapper fillet, skin on
- 44 dried chilies (guajillo or ancho)
- 240g240g canned tomatoes (about a third of a 14.5 oz can)
- 4 cloves4 cloves garlic
- 11 onion
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp dried oregano
- 120ml120ml chicken stock
- 2 tsp2 tsp lime juice
- 2 tbsp2 tbsp cilantro
- salt, to taste
- black pepper, to taste
