Columbian Red Snapper
Columbian Red Snapper features tender fish baked in a flavorful tomato and vegetable sauce, combining aromatic herbs and spices. Perfect for seafood lovers seeking bold, vibrant flavors.
Ingredients
- 7 red snappers (3 to 3 1/2 lb.)
- salt and pepper to taste ⓘ
- flour ⓘ
- 3 slices lemon ⓘ
- 1/4 cup margarine
- 1 1/2 cups chopped onion ⓘ
- 2 cups canned tomatoes ⓘ
- 1 cup chopped celery ⓘ
- 1 cup chopped green pepper ⓘ
- 1 strip lemon rind ⓘ
- 1/4 cup chopped parsley ⓘ
- 1/2 teaspoon crushed rosemary ⓘ
- 1/2 teaspoon chopped peppercorns ⓘ
- 1 bay leaf ⓘ
- 2 cloves garlic minced ⓘ
- 1/2 teaspoon dried thyme ⓘ
- 1 tablespoon Worcestershire ⓘ
Instructions
- Sprinkle the fish inside and out with salt and pepper.
- Lightly dredge the outside of the fish with flour.
- Place the fish in a greased baking dish and arrange lemon slices on top.
- Heat margarine in a skillet and cook chopped onion, celery, and green pepper until wilted.
- Add lemon rind, canned tomatoes, chopped parsley, crushed rosemary, chopped peppercorns, bay leaf, and minced garlic to the skillet.
- Add salt to taste and bring the mixture to a boil.
- Reduce heat and simmer for 5 minutes.
- Pour the sauce around and over the fish.
- Bake at 150°C (300°F) for about 45 minutes, basting frequently.
Tips & Substitutions
For a crispy skin, ensure the fish is thoroughly dried before seasoning. If you're short on time, you can substitute the red snapper with another firm white fish like tilapia or cod. Adding a splash of white wine to the sauce can enhance the flavor. Consider using fresh herbs instead of dried for a more vibrant taste.
Serving Suggestions
Serve the Columbian Red Snapper with a side of steamed rice or roasted vegetables for a complete meal. A light salad dressed with citrus vinaigrette complements the dish nicely. This recipe pairs beautifully with Holiday Lobster Spread for a festive occasion or as part of a seafood recipes collection.
Storage & Reheating
Leftover Columbian Red Snapper can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Avoid microwaving, as this can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Columbian Red Snapper contains roughly 587 calories, with 16g protein, 108g carbohydrates, and 11g fat. It is an excellent source of iron (67% of the Daily Value), dietary fiber (40% of the Daily Value), and vitamin C (36% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1313mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes instead of canned for a fresher taste. Use about 4-5 medium-sized ripe tomatoes, peeled and chopped. Just be sure to cook them down until they release their juices and become saucy.
What can I substitute for margarine?
If you prefer a healthier option, you can substitute margarine with olive oil or unsalted butter. Both will add a rich flavor to the dish, though butter will provide a slightly different taste profile.
How do I know when the fish is done?
The fish is done when it flakes easily with a fork and has reached an internal temperature of 145°F (63°C). Keep an eye on it while baking to avoid overcooking, which can lead to dryness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).