Portuguese-style Red Snapper

Ingredients

In this Portuguese adaptation, the Mexican Huachinango a la Veracruzana is transformed into a Portuguese-style Red Snapper dish by incorporating traditional Portuguese ingredients and flavors. The original dish's Mexican spices are replaced with Mediterranean herbs and spices, such as olive oil, garlic, and lemon juice. The use of tomatoes, bell peppers, onions, and olives adds a distinct Portuguese touch to the dish, creating a unique flavor profile that reflects the culinary traditions of Portugal. We alse have the original recipe for Huachinango a la Veracruzana, so you can check it out.

• 2 red snapper fillets (about 200g each) (7 oz) 2 red snapper fillets (about 200g each) (7 oz)
• 3 tablespoons olive oil (45ml) 3 tablespoons olive oil (45ml)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• Juice of 1 lemon Juice of 1 lemon
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1/4 cup pitted green olives (30g) 1/4 cup pitted green olives (30g)
• 1/4 cup pitted black olives (30g) 1/4 cup pitted black olives (30g)
• 1 tablespoon tomato paste (15g) 1 tablespoon tomato paste (15g)
• 1/2 cup white wine (120ml) 1/2 cup white wine (120ml)
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the olive oil, minced garlic, and lemon juice. Season the red snapper fillets with salt and pepper, then place them in the marinade. Let them marinate for 15 minutes.
3. 3.
   In a large oven-safe skillet, heat some olive oil over medium heat. Add the diced tomatoes, sliced bell peppers, and onion. Sauté until the vegetables are softened.
4. 4.
   Stir in the tomato paste and white wine. Cook for another 2 minutes.
5. 5.
   Push the vegetables to the sides of the skillet and place the marinated red snapper fillets in the center. Pour the marinade over the fish.
6. 6.
   Scatter the green and black olives around the fish.
7. 7.
   Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
8. 8.
   Remove from the oven and garnish with fresh parsley.
9. 9.
   Serve the Portuguese-style Red Snapper hot, accompanied by rice or crusty bread to soak up the flavorful sauce.

Treat your ingredients with care...

• Red Snapper — Ensure the red snapper fillets are fresh and of high quality. If red snapper is not available, you can substitute it with other firm white fish such as sea bass or grouper.
• Olives — Use good quality pitted green and black olives to enhance the flavors of the dish.

Tips & Tricks

• For an extra burst of flavor, add a pinch of Portuguese piri-piri spice or crushed red pepper flakes to the marinade.
• Serve the Portuguese-style Red Snapper with a side of sautéed greens or roasted vegetables for a complete and nutritious meal.
• If you prefer a thicker sauce, you can add a teaspoon of cornstarch mixed with water to the skillet during the last few minutes of cooking.

Serving advice

Serve the Portuguese-style Red Snapper as a main course, accompanied by rice or crusty bread to soak up the delicious sauce. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the red snapper fillets on a platter, surrounded by the colorful sautéed vegetables and olives. Drizzle some of the flavorful sauce over the fish and garnish with fresh parsley for an elegant presentation.