Curaçaoan-style Baked Snapper

Ingredients

In this Curaçaoan adaptation, the traditional Italian Nasello alla palermitana is transformed into a tropical delight. The original dish is typically prepared with Mediterranean flavors such as garlic, capers, and olives. However, in this Curaçaoan version, we incorporate local spices like cumin, coriander, and annatto to infuse the snapper with a distinct Caribbean flair. Additionally, the dish is served with a zesty tomato and bell pepper sauce, which adds a refreshing twist to the traditional recipe. We alse have the original recipe for Nasello alla palermitana, so you can check it out.

• 4 snapper fillets (about 6 ounces/170g each) 4 snapper fillets (about 6 ounces/170g each)
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• 1 teaspoon (5g) annatto powder 1 teaspoon (5g) annatto powder
• Salt and pepper, to taste Salt and pepper, to taste
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the olive oil, cumin, coriander, annatto powder, salt, and pepper.
3. 3.
   Rub the spice mixture onto both sides of the snapper fillets and let them marinate for 15 minutes.
4. 4.
   In a large skillet, heat some olive oil over medium heat. Sauté the onion and garlic until translucent.
5. 5.
   Add the bell peppers and cook until they start to soften.
6. 6.
   Stir in the diced tomatoes and lime juice. Cook for another 5 minutes, until the sauce thickens slightly.
7. 7.
   Place the marinated snapper fillets in a baking dish and pour the tomato and bell pepper sauce over them.
8. 8.
   Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Snapper — Ensure that the snapper fillets are fresh and of high quality. If snapper is not available, you can substitute it with other white fish such as grouper or mahi-mahi.

Tips & Tricks

• For an extra kick of heat, add a finely chopped scotch bonnet pepper to the tomato and bell pepper sauce.
• Serve the Baked Snapper with a side of coconut rice to complement the flavors of Curaçao.
• If annatto powder is not available, you can substitute it with paprika for a similar color and a slightly different flavor profile.
• Make sure to adjust the cooking time based on the thickness of the snapper fillets to avoid overcooking.

Serving advice

Serve the Baked Snapper hot, garnished with fresh cilantro. Accompany it with a side of coconut rice and a refreshing tropical salad for a complete Curaçaoan dining experience.

Presentation advice

Place the Baked Snapper fillets on a vibrant platter, drizzle the tomato and bell pepper sauce over them, and sprinkle with fresh cilantro. Garnish the plate with lime wedges for an extra touch of color.