Snapper Crillo

Snapper Crillo Recipe from Venezuela - Garlic, Ginger, Oregano, and Lemon Flavors

Region / culture: Venezuela | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Snapper Crillo is a traditional dish that originates from the Caribbean region. This flavorful and aromatic dish is made with fresh snapper fish marinated in a blend of spices and herbs, then wrapped in banana leaves and baked to perfection. The combination of ingredients creates a dish that is both visually stunning and delicious.

History

The recipe for Snapper Crillo has been passed down through generations in Caribbean households. It is a dish that is often prepared for special occasions and family gatherings. The use of banana leaves to wrap the fish is a traditional cooking method that infuses the dish with a unique flavor and aroma.

Ingredients

3 tbsp achoite paste
1 tbsp minced garlic
1 tbsp grated ginger
1 tbsp chopped fresh oregano leaves
3 jalapenos, seeded and chopped
1 lemon, grated and juiced
2 tbsp olive oil
1 3 to 4 lb (1.81 kg) snapper (scaled, gills removed and scored on both sides)
1 package banana leaves
4 to 5 plum tomatoes, sliced thin
1 large white onion, sliced thin
6 to 8 tomatillos or green tomatoes, sliced thin
1 bunch scallions, cut into 2-inch pieces
1 red bell pepper, julienned
1 bunch fresh mint leaves
salt

How to prepare

Preheat the oven to 500°F (260°C).
Puree the first seven ingredients in a blender.
Rub the marinade on both sides of the meat.
Place the meat in the center of two banana leaves.
Put the tomatoes, onion, tomatillos, scallions, pepper, and mint in a bowl.
Toss the ingredients and add salt to taste.

Variations

Substitute snapper with another type of white fish such as cod or tilapia.
Add additional vegetables such as bell peppers or zucchini to the filling.

Cooking Tips & Tricks

Make sure to score the fish on both sides to allow the marinade to penetrate the meat.

- Use fresh ingredients for the best flavor.

- Adjust the amount of jalapenos to suit your spice preference.

- Be careful when handling the banana leaves as they can tear easily.

Serving Suggestions

Serve Snapper Crillo with a side of rice and beans for a complete meal.

Cooking Techniques

Baking

Ingredient Substitutions

Substitute achoite paste with paprika for a milder flavor.

Make Ahead Tips

You can prepare the marinade and marinate the fish ahead of time for a quicker cooking process.

Presentation Ideas

Serve the Snapper Crillo on a bed of steamed rice and garnish with fresh herbs.

Pairing Recommendations

Pair Snapper Crillo with a crisp white wine such as Sauvignon Blanc or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

12g per serving

Fats

10g per serving

Proteins

30g per serving

Vitamins and minerals

Rich in Vitamin C, Vitamin A, and Iron

Alergens

Contains fish and tree nuts (if using achoite paste)

Summary

Snapper Crillo is a nutritious dish that is high in protein and vitamins. It is a healthy and flavorful option for seafood lovers.

Summary

Snapper Crillo is a delicious and aromatic dish that is perfect for special occasions or family dinners. The combination of flavors and textures makes it a standout dish that is sure to impress your guests. Enjoy this traditional Caribbean recipe with your loved ones for a memorable dining experience.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Snapper Crillo. It was many years ago, when I was just a young girl living in the bustling city of New Orleans. My grandmother, who was a renowned chef in our family, had passed down her love of cooking to me, and I was always eager to learn new recipes and techniques from her.

One day, while walking through the vibrant French Quarter, I stumbled upon a small, hole-in-the-wall restaurant that smelled of spices and seafood. Intrigued, I decided to go in and see what they had to offer. As soon as I walked through the door, I knew I had found something special.

The owner of the restaurant, an elderly Creole woman named Mama Lorraine, greeted me warmly and invited me to sit at the bar. She had a twinkle in her eye and a mischievous smile that immediately put me at ease. I watched as she effortlessly cooked up a storm in her tiny kitchen, using ingredients and techniques I had never seen before.

Curious, I struck up a conversation with Mama Lorraine and asked her about the dish she was preparing. She told me it was a traditional Creole recipe for Snapper Crillo, a flavorful and spicy fish dish that was popular in the region. Intrigued, I begged her to teach me how to make it.

Mama Lorraine chuckled and agreed, leading me back into her kitchen and showing me step by step how to prepare the dish. She explained that the key to making Snapper Crillo was in the seasoning – a blend of paprika, cayenne pepper, garlic, and onions that gave the dish its signature flavor.

As I watched Mama Lorraine work her magic, I couldn't help but be amazed by her skill and expertise. She moved with grace and confidence, tasting and adjusting the seasoning as she went along. I could tell that she had been making this dish for years, perfecting it with each batch.

After hours of cooking and simmering, Mama Lorraine finally plated the Snapper Crillo and presented it to me with a flourish. The aroma alone was enough to make my mouth water, and I eagerly took my first bite. The flavors exploded in my mouth – spicy, tangy, and savory all at once. It was like nothing I had ever tasted before.

From that day on, I was hooked. I spent countless hours in Mama Lorraine's kitchen, learning everything I could about Creole cuisine and the art of cooking. She taught me not just recipes, but the stories and traditions behind them – the history of the ingredients, the secret techniques passed down through generations.

As I grew older, I continued to hone my skills in the kitchen, experimenting with different variations of the Snapper Crillo recipe and adding my own twist to it. I shared the dish with friends and family, who marveled at its bold flavors and exotic spices.

Now, as a grandmother myself, I take great pleasure in passing down this recipe to the next generation. I tell my grandchildren about Mama Lorraine and the day I first learned to make Snapper Crillo, and I watch as their eyes light up with excitement. Cooking, for me, has always been more than just a way to nourish the body – it is a way to nourish the soul, to connect with our past and our heritage.

And so, as I prepare another batch of Snapper Crillo in my own kitchen, I can't help but smile and remember that fateful day in New Orleans, when I discovered the joy of cooking and the power of a good recipe. Mama Lorraine may be long gone, but her legacy lives on in every bite of this delicious dish.