Red Snapper in Fresh and Spicy Tomato Sauce
If you don’t want to fry or grill your fish, here’s a quick and delicious red snapper recipe you can enjoy anytime.
Red snapper is a favorite fish of many Caribbean islanders. This type of fish is prepared in many different ways. Grilled, baked, roasted, poached, fried, no matter the method it is absolutely divined when the fish is well seasoned.
To make this recipe, you first need to purchase two normal size red snappers. Two regular size fish will feed 2-4 people. Both fish must be scaled, gutted, and cleaned.
The seasoning
Seasoning fish or seafood is quite easy. The right seasoning mixture will be a combination of herbs, spices, and lemon juice. For this recipe, I opted to use Noubess Hot and Spicy Pineapple with Herbs Sauce, Noubess Lemon Infused Extra Virgin Olive Oil, Noubess Fish, and Seafood Seasoning, fresh parsley, onion, fresh tomatoes, fresh garlic, salt, and pepper.
The ingredients above with the exception of the Noubess Fish and Seafood Seasoning are combined to create an aromatic and delicious broth for the fish. The dried seasoning was used to season the fish inside and out.
The sauce or broth
I use fresh tomatoes instead of tomato paste because of the creamy texture of cooked fresh tomatoes. The sauce is made with fresh tomatoes, onion, spices, herbs, and Noubess Hot and Spicy Pineapple with Herbs.
Cooking the fish
You may have noticed from the photos that a baking dish was used to bake or roast the fish in the oven. The use of the baking dish is to make sure that the sauce penetrates the fish well. The dish must be deep enough to allow the fish to cook evenly.
This recipe is very versatile. You can add leeks, scallion, fresh thyme baby spinach, and even mushroom in the sauce. Fresh codfish or any firm fish fillets are great alternatives.
This recipe is perfect with plantains, rice, or even polenta or cornmeal.
Here’s the recipe:
Red Snapper in Fresh Tomato Sauce
Ingredients
- 2 red snapper gutted, scaled and cleaned, about a ½ pound each
- 1 lime or lemon cut in half
- 1 tbsp Noubess Fish and Seafood Seasoning
- 2 tbsp Olive Oil
- ½ cup diced or chopped fresh tomatoes or 2 tablespoons of tomato paste
- 1 large onion sliced or diced
- 4 large garlic cloves chopped finely
- 2 tbsp fresh parsley chopped
- 1 tbsp Noubess Hot and Spicy Pineapple Sauce
- 1 tsp dried thyme
- Juice from a ½ lemon
- Ground Black Pepper to taste
- Salt to taste
- 1 cup Water
- Noubess Lemon Infused Extra-Virgin Olive Oil optional
Instructions
- Clean the fish, and rinse in lime or lemon water. With a sharp knife make 2 -3 slits on both sides of the fish. Pat dry and season with Noubess Fish and Seafood Seasoning, making sure that you season inside the cavity and the slits, and set aside.
- In a pan or skillet, add olive oil, tomatoes, and garlic.
- Let cook until the tomatoes have started to render their juice. Add Noubess Hot and Spicy Pineapple Sauce, thyme, lemon juice, black pepper, salt and 1 tablespoon parsley. Cook for about 3 – 5 minutes on low to medium heat.
- Add water, stirring gently to mix all ingredients. Season to taste. Continue to boil for about 10 minutes over low heat.
- Remove the sauce from the heat and place half of the mixture on the bottom of a baking dish large enough to hold both fish.
- Place both fish on top of the sauce and topped with the remaining sauce. Cover with aluminum foil and place in a 350 degrees preheated oven for about 25 to 30 minutes or until completely cooked.
- Remove and gently baste the fish with the sauce several times. At the last moment before serving, add the chopped parsley and drizzle Noubess Lemon Infused Extra-Virgin Olive Oil.
Notes
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
