Red snapper is a common name of several fishes. The name may refer to several different species of fishes. Other names used when referring to red snapper include:
- Lutjanus campechanus
- Lutjanus purpureus
- Lutjanus erythropterus
- Etelis carbunculus
Ingredients
- 1 whole red snapper (about 1.5 kg), scaled and cleaned
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cumin
- 1/2 cup white wine
- 2 tablespoons fresh lime juice
- 1 (14 oz) can diced tomatoes, undrained
- 1/4 cup chopped fresh parsley
Method
- Preheat oven to 200 degrees C.
- Sprinkle both sides of fish with salt and pepper.
- In a large skillet over medium-high heat, heat olive oil. Add onion, bell pepper, garlic, oregano, and cumin. Saute for 4 minutes.
- Add wine and lime juice. Bring to a boil. Add tomatoes and parsley. Simmer for 2 minutes.
- Place fish in a single layer in a lightly greased baking dish. Pour tomato mixture over fish.
- Bake, uncovered, for 20 to 30 minutes or until fish flakes easily with a fork.
Potential changes & improvements
Some potential changes and improvements that could be made to this recipe include:
- Using a different type of fish
- Adding additional vegetables such as carrots or celery
- Adjusting the seasonings to taste
- Serving with rice or potatoes
What other food it works well with
This recipe goes well with rice or potatoes. It can also be served with a salad or vegetables on the side.
Common Mistakes
Some common mistakes that are made when preparing this dish include:
- Not scaling or cleaning the fish properly
- Overcooking the fish
- Not adjusting the seasonings to taste
Nutritional Information
The following is nutritional information for this recipe:
- Calories: 400
- Fat: 14 g
- Saturated Fat: 2 g
- Cholesterol: 72 mg
- Sodium: 792 mg
- Carbohydrates: 12 g
- Fiber: 3 g
- Sugar: 4 g
- Protein: 56 g
Allergens:
- Fish
- Tomatoes
- Parsley