Our first Red Snapper recipe (Red Snapper Francaise) became one of our biggest hits, and since it relied heavily on citrus, we figured we’d go back to the well and use citrus once again! This time, instead of using lemon, we opted to use its green counterpart. Since chili powder and lime is one of our favourite pairings, we figured we’d see how it worked with the red snapper, and we’re happy to report that it wasn’t too shabby.
We served our fish with sauteed potato slices, peas, and onions along with a side salad. That said, this would also pair very nicely with Guacamole, Fiesta Corn Salad, Caramelized Onion and Tomato Couscous, or Mexican Seasoned Rice.
Time: 25 Minutes
- Red Snapper Fillet (We made 3 servings from one pound)
- Chili Powder
- Pour some oil into a frying pan. Then, peel and slice your garlic, and add that into your oil to give it a light infusion.
- Slice your red snapper fillet into the size portions you want, and then give the skin side a quick salt sprinkle. Flip, and coat your flesh side with chili powder.
- Heat your garlic and oil, and when the pan is hot, add your fish, flesh side down. Sear for about 4-5 minutes.
- Flip, squeeze a lime over your fillets, and cook with the skin side down for another 5-7 minutes.
- When your fish reaches a minimum internal cooked temperature of 145 degrees F and flakes easily with a fork, it’s ready.
- Plate, garnish with a lime wedge, devour, and enjoy!