Ingredients
Method
- Add 0.25 cup (2. 0 fl oz / 60 ml) extra virgin olive oil to a large skillet over medium heat and sauté 2. 0 cloves (0.2 oz / 6 g) of minced garlic for about 4.0 minutes, or until golden brown.
- Place 2.0 lb (32.0 oz / 907 g) of red snapper filets into the hot oil in the skillet.
- Drizzle 2.0 tbsp. (1. 0 fl oz / 30 ml) of freshly squeezed lemon juice and 0.5 cup (4. 0 fl oz / 118 ml) of freshly squeezed lime juice evenly over the fish.
- Sprinkle the filets with 1.0 tsp. (0.1 oz / 2 g) of freshly ground black pepper and 1.0 tsp. (0.1 oz / 2 g) of cayenne pepper.
- Top the seasoned fish with 0. 5 chopped green bell pepper (2.5 oz / 71 g), 0. 5 chopped red bell pepper (2.5 oz / 71 g), 4. 0 thinly sliced scallions (0.5 oz / 15 g), and 2. 0 diced tomatoes (8.8 oz / 250 g).
- Cover the skillet tightly with a lid and reduce the heat to a simmer.
- Simmer the mixture for about 15.0 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove the skillet from the heat, carefully plate the fish, and garnish with 0.25 cup (0.1 oz / 4 g) of fresh cilantro before serving.
Watch the Simmer Time: Red snapper is a delicate, lean fish. It is fully cooked as soon as it turns opaque and flakes easily with a fork. Keep a close eye on the skillet around the 12-minute mark to prevent overcooking and drying out the filets.
Fresh Citrus is Essential: Always use freshly squeezed lemon and lime juice rather than pre-bottled alternatives. The vibrant, natural acidity is critical for cutting through the olive oil and elevating the rich, savory flavors of the sauce.
Ideal Pairing for Specific Diets: To fully enjoy the rich pepper and tomato sauce while adhering to a keto or paleo lifestyle, serve this dish over a bed of steamed cauliflower rice or freshly spiralized zucchini noodles instead of traditional grains.