Snapper Criollo

Snapper Criollo Recipe from Venezuela

Region / culture: Venezuela | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Snapper Criollo is a delicious and flavorful dish that originates from the Caribbean region. This dish features a whole red snapper marinated in a mixture of achiote paste, garlic, ginger, oregano, chilies, and lemon juice, then baked with a medley of vegetables. The result is a vibrant and aromatic seafood dish that is sure to impress your taste buds.

History

Snapper Criollo has its roots in traditional Caribbean cuisine, where fresh seafood is abundant and flavorful spices are used to create bold and delicious dishes. This recipe has been passed down through generations, with each family adding their own twist to make it their own. The combination of achiote paste, garlic, and citrus flavors gives this dish a unique and exotic taste that is truly unforgettable.

Ingredients

3 tbsp of achiote paste
4 minced garlic cloves
1 tbsp of freshly grated root ginger
1 tbsp of freshly chopped oregano
3 de-seeded and chopped jalapeno chilies
juice and grated zest of 1 lemon
3 tbsp of olive oil
1 large red snapper, scaled and cleaned
6 thinly sliced large tomatoes
1 thinly sliced large onion
1 julienne-cut red capsicum (sweet pepper), de-seeded
1 julienne-cut green capsicum (sweet pepper), de-seeded
a handful of mint leaves
salt

How to prepare

Preheat the oven to 220°C / 425°F / Gas Mark 7.
In a food processor, combine achiote paste, garlic, ginger, oregano, chillies, lemon juice, lemon zest, and olive oil. Process until smooth.
Make 3 or 4 deep cuts on each side of the [ingredient], then rub the oil mixture over and inside, ensuring it gets into the cuts.
Lightly oil a piece of aluminum foil large enough to completely enclose the [ingredient]. (Traditionally, banana leaves would be used.)
In a bowl, combine tomatoes, onion, peppers, and mint. Season with salt and toss to mix. Arrange the vegetables on top of the [ingredient], then fold the foil into a parcel.
Bake for approximately 30 minutes or until the [ingredient] is cooked through.

Variations

You can add additional vegetables such as bell peppers, zucchini, or squash to the dish for added flavor and nutrition.
You can also substitute the red snapper with another type of white fish such as grouper or tilapia.

Cooking Tips & Tricks

Make sure to marinate the snapper for at least 30 minutes to allow the flavors to penetrate the fish.

- Use fresh ingredients whenever possible for the best flavor.

- Be careful not to overcook the snapper, as it can become dry and tough.

- Serve the dish with a side of rice or plantains to complete the meal.

Serving Suggestions

Serve Snapper Criollo with a side of rice, plantains, or a fresh salad for a complete meal.

Cooking Techniques

Baking is the preferred method for cooking Snapper Criollo, as it allows the flavors to meld together and the fish to cook evenly.

Ingredient Substitutions

If you can't find achiote paste, you can substitute it with paprika or a mixture of ground annatto seeds and vinegar.

Make Ahead Tips

You can marinate the snapper ahead of time and store it in the refrigerator for up to 24 hours before baking.

Presentation Ideas

Serve the Snapper Criollo on a large platter with the vegetables arranged around the fish for a beautiful presentation.

Pairing Recommendations

Pair Snapper Criollo with a crisp white wine such as Sauvignon Blanc or a light beer to complement the flavors of the dish.

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

300 per serving

Carbohydrates

12g per serving

Fats

15g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in vitamin C, vitamin A, and potassium.

Alergens

This dish contains fish and may not be suitable for those with seafood allergies.

Summary

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

Summary

- Snapper Criollo is a delicious and flavorful dish that is perfect for a special occasion or a weeknight dinner. With its bold spices and fresh ingredients, this dish is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a warm summer day, and I was visiting my dear friend Maria in her small coastal town in Puerto Rico. As we sat on her porch sipping on cold lemonades, she began to tell me about a dish called Snapper Criollo that her grandmother used to make. The description alone had my mouth watering - a succulent snapper fillet marinated in a flavorful blend of herbs, spices, and citrus juices, then grilled to perfection. Maria offered to teach me the recipe, and I eagerly accepted.

We headed to the local market to pick up the freshest snapper fillets we could find. Maria carefully selected each one, making sure they were firm and shiny, a sign of their freshness. Back at her cozy kitchen, she laid out all the ingredients we would need - garlic, onions, bell peppers, tomatoes, cilantro, lime juice, and a variety of spices that filled the room with their enticing aroma.

We started by making the marinade, a fragrant mixture of crushed garlic, diced onions, and chopped bell peppers sautéed in olive oil until they were soft and golden. Next, we added the diced tomatoes and a generous amount of freshly squeezed lime juice, letting the flavors meld together over a low flame. A pinch of salt, a dash of pepper, and a sprinkle of cumin and oregano completed the marinade, giving it a rich and complex taste that promised to transform the simple snapper fillets into a gourmet delight.

As the marinade simmered on the stove, Maria showed me how to prepare the snapper fillets. She carefully scored the skin in a crisscross pattern, allowing the marinade to penetrate deep into the flesh and infuse it with its mouthwatering flavors. Then, she placed the fillets in a shallow dish and poured the hot marinade over them, making sure to coat each one evenly. The vibrant colors of the vegetables contrasted beautifully with the delicate white flesh of the snapper, creating a visual feast that made my stomach growl in anticipation.

After letting the fillets marinate for a few hours in the refrigerator, we fired up the grill and brushed it with a light coat of oil to prevent the fish from sticking. Maria carefully placed each fillet on the hot grill, watching as the flames licked at the edges and the savory aroma filled the air. The snapper sizzled and popped, its skin crisping up to a golden brown while the marinade caramelized and charred, creating a tantalizing crust that promised a burst of flavor with every bite.

As the snapper cooked, Maria prepared a simple side dish of fluffy white rice and black beans, a classic pairing that would complement the bold flavors of the fish. She also whipped up a quick avocado salsa, combining ripe avocados, diced onions, tomatoes, cilantro, and a splash of lime juice to create a creamy and refreshing topping that would add a touch of brightness to the dish.

Finally, the moment of truth arrived - we carefully removed the snapper fillets from the grill and plated them up, garnishing each one with a generous spoonful of avocado salsa and a sprinkle of fresh cilantro. The colors were vibrant, the aroma was irresistible, and the taste was out of this world. The tender, flaky flesh of the snapper melted in my mouth, while the tangy marinade and creamy avocado salsa elevated the dish to a whole new level of culinary excellence.

As I savored each bite of the Snapper Criollo, I couldn't help but feel grateful for Maria's generosity in sharing her family recipe with me. It was a dish that spoke of tradition, of love, and of the simple joys of good food shared with good friends. And as I sat at Maria's table, surrounded by the warm glow of friendship and the delicious flavors of Puerto Rican cuisine, I knew that this recipe would become a treasured part of my own culinary repertoire, to be passed down through the generations and enjoyed for years to come.