| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Active: | 1 hr 5 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup olive oil
- 1/2 medium red onion, julienned
- 1/2 cup julienned green bell pepper, seeded and membrane removed
- 1/2 cup julienned red bell pepper, seeded and membrane removed
- 1 jalapeno, seeded and minced
- 1/4 cup sliced green olives
- 1 tablespoon drained brined capers
- 3 cloves garlic, finely sliced
- 2 tablespoons tomato paste
- 1/4 cup dry red wine
- 2 cups fire-roasted diced tomatoes
- 3 teaspoons chopped fresh oregano
- Kosher salt and freshly cracked black pepper
- One 3-pound pink snapper, whole, scaled, gutted
- Julienned bell peppers and jicama, for garnish
- 1/4 cup vermouth
- Crispy tortilla strips, for garnish
- Lime wedges, for garnish
- Mexican beers, cold, for serving
Instructions
- Preheat the oven to 350 degrees F.
- Add half of the oil to a large saucepan or skillet over medium heat. Once hot, cook the onions, bell peppers, jalapeno, olives and capers until just softened, about 5 minutes. Add the garlic, and sweat until just aromatic, about a minute. Stir in the tomato paste and deglaze with the red wine. Stir in the tomatoes and bring the pan to medium-high heat. Reduce until the liquid is almost evaporated, about 7 minutes. Fold in the oregano, mixing well. Continue cooking until the stuffing is a thick, pulpy consistency, about 3 minutes more. Remove from the heat.
- Season with salt and pepper. Transfer to a bowl and set aside to cool.
- Score both sides of the fish. Stuff the cavity of the fish, using about half of the stuffing; set the remaining stuffing aside. Secure with three evenly spaced lengths of kitchen twine.
- Bring the remaining oil to medium-high heat in a large, nonstick skillet. Sprinkle the fish on both sides, and place in the skillet once the oil begins to smoke lightly. Sear until the skin browns on the bottom, 3 to 4 minutes. Using a fish spatula, flip the fish gently, and then place the whole skillet onto the middle rack of the oven. Bake until the fish is golden brown, the flesh flakes easily and the stuffing is hot throughout, 12 to 15 minutes. Remove from the skillet and place onto platter with the julienned bell peppers and jicama, if desired.
- Put the skillet back over medium-high heat and add the remaining stuffing. Deglaze the pan with the vermouth and stir to combine. Cook for about 1 minute. Remove the kitchen twine from the fish. Garnish the fish with the crispy tortilla strips, the stuffing and a squeeze of lime juice.
- To serve: Transfer portions to plates. Garnish with lime wedges and serve with a nice, cold Mexican beer.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 389 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 48 g |
| Cholesterol | 84 mg |
| Sodium | 1031 mg |
Reviews
I thought this was the best fish dish I have ever tasted. Who needs to go out when you can make this at home. Yummy
I was kind of disappointed with this recipe. After spending $16.99/pound for the snapper, I thought that the stuffing was too much of an overpowering flavor for the delicate taste of the fish.The stffing was good and the fish was good, but I just didn’t like the pairing of the two. Maybe the Mexican beers would have made it better….
The flavors are pretty good but I found out I am not a fan of hot/cooked olives… guess I am accustomed to them served cold. The recipe is straightforward and easy to make. It works well with smaller filets. In fact, you can sear off the filets, remove them from the pan and then sauté the olives, onions, bell pepper, capers and jalapeño, pop in some tomato paste and then follow along with the recipe- deglaze the pan with the red wine, add the fire roasted tomatoes and stick in the oven for about 6 or 7 minutes.
I served it with a side of coconut rice.
Really yummy. I couldn’t get a whole snapper, so my version was quick sear fillets in a bit of butter/oil and then add to the pan of filling and cover the fillets well, then I continued with what Guy did by sticking them in the oven to finish. The flavors are great and I served it with the jicama quinoa salad from this episode as well. The two went well together because the salad is so fresh and crunchy. Great option for people who like fresh and delicious fish and a great recipe if you need to avoid cheese or milk.