Dish

Red Snapper a la Santa Barbara

Red snapper in tomato sauce

Red Snapper a la Santa Barbara is a flavorful and healthy dish that is easy to prepare. To make the dish, start by seasoning the red snapper fillets with salt, pepper, and your favorite herbs and spices. Heat olive oil in a large skillet over medium-high heat, then add the fish fillets and cook until golden brown on both sides. Remove the fish from the skillet and set aside. In the same skillet, add diced tomatoes, garlic, and herbs, and cook until the tomatoes are soft and fragrant. Spoon the tomato mixture over the fish fillets, and serve with a side of steamed vegetables or rice.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Seafood› Fish Dish› Freshwater Fish Dish

Origins and history

Red Snapper a la Santa Barbara is a classic seafood dish that originated in the coastal town of Santa Barbara, California. The dish was first introduced in the early 20th century, and has since become a staple of California cuisine.

Dietary considerations

This dish is high in protein and healthy fats, making it a great option for those following a low-carb or keto diet. However, it is not suitable for those with fish allergies or tomato allergies.

Variations

Red Snapper a la Santa Barbara can be prepared with a variety of different herbs and spices, such as thyme, rosemary, or paprika, for a slightly different flavor. The dish can also be made with other types of fish, such as halibut or sea bass.

Presentation and garnishing

To garnish Red Snapper a la Santa Barbara, sprinkle chopped parsley or cilantro over the top of the fish. Lemon wedges can also be served on the side for squeezing over the fish.

Tips & Tricks

To ensure that the fish is cooked evenly and does not stick to the skillet, be sure to pat the fillets dry with a paper towel before seasoning and cooking.

Side-dishes

Steamed vegetables, such as broccoli or carrots, are a great side dish for Red Snapper a la Santa Barbara. Rice or quinoa also pairs well with the dish.

Drink pairings

Red Snapper a la Santa Barbara pairs well with a light white wine, such as a Pinot Grigio or a Sauvignon Blanc. A light beer, such as a pilsner or a wheat beer, also complements the dish.