Snapper w/ Chili & Lime

Name: Snapper w/ Chili & Lime
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 MEDIUM ANCHO CHILI, STEMMED AND SEEDED; 1 MEDIUM GUAJILLO CHILI, STEMMED AND SEEDED; BOILING WATER, FOR SOAKING THE CHILIES; 2 TABLESPOONS LIME JUICE, PLUS LIME WEDGES TO SERVE; 2 TABLESPOONS SOY SAUCE; 2 TABLESPOONS TOMATO PASTE; 1 TABLESPOON EXTRA-VIRGIN OLIVE OIL; 1 TEASPOON ACHIOTE PASTE (SEE HEADNOTE) OR 1¼ TEASPOONS SWEET PAPRIKA; 1 TEASPOON DRIED OREGANO, PREFERABLY MEXICAN OREGANO; KOSHER SALT AND GROUND BLACK PEPPER; 1 2-POUND OR TWO 1-POUND SKIN-ON RED SNAPPER, FLUKE OR HADDOCK FILLET(S) (SEE HEADNOTE); FLAKY SALT, TO SERVE (OPTIONAL); ½ CUCUMBER, THINLY SLICED; ½ MEDIUM RED ONION, THINLY SLICED; WARM CORN TORTILLAS, TO SERVE

4 steps

Prep:30minCook:30min

If achiote paste is not available, sweet paprika lends a similar red hue but with different flavor nuances. The recipe yields twice as much chili paste as needed, so refrigerate the extra in an airtight container for up to a week. serve the fish with lime wedges, warm corn tortillas and thinly sliced cucumber and red onion to add color, crunch and freshness

Updated at: Wed, 16 Aug 2023 21:06:07 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories144.5 kcal (7%)

Total Fat4.3 g (6%)

Carbs6.4 g (2%)

Sugars2 g (2%)

Protein19.6 g (39%)

Sodium599.9 mg (30%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1ANCHO CHILI

MEDIUM, STEMMED AND SEEDED

1GUAJILLO CHILI

MEDIUM, STEMMED AND SEEDED

water

boiling, for soaking the chilies

2 tablespoonslime juice

plus lime wedges to serve

2 tablespoonssoy sauce

2 tablespoonstomato paste

1 tablespoonextra-virgin olive oil

1 TEASPOONACHIOTE PASTE

SEE HEADNOTE, OR 1 1/4 TEASPOONS SWEET PAPRIKA

1 teaspoondried oregano

preferably mexican oregano

kosher salt

ground black pepper

1RED SNAPPER

WO, SKIN-ON, FLUKE OR HADDOCK FILLET, SEE HEADNOTE

FLAKY SALT

TO SERVE, OPTIONAL

0.5cucumber

thinly sliced

0.5red onion

medium, thinly sliced

corn tortillas

warm, to serve

Instructions

Step 1

Place the chilies in a small heatproof bowl and add enough boiling water to cover. Cover and let stand until soft and pliable, about 20 minutes. Meanwhile, heat the oven to 275°F with a rack in the upper-middle position. Set a wire rack in a broiler-safe rimmed baking sheet.

Step 2

Using a slotted spoon, transfer the chilies and 2 tablespoons of the soaking water to a blender; discard the remaining liquid. To the blender, add the lime juice, soy sauce, tomato paste, oil, achiote, oregano and ¼ teaspoon salt. Blend on high until thick and smooth, scraping the blender jar as needed. Reserve ¼ cup of the paste for brushing onto the fish; save the remainder for another use.

Step 3

Place the fish skin side down on the prepared rack. Brush the reserved paste evenly onto the flesh side of the fillet(s). Bake until the flesh flakes easily or the thickest part reaches 125°F, about 30 minutes. Remove the baking sheet from the oven; heat the oven to broil.

Step 4

Return the baking sheet to the oven and broil until the fish is brown and charred in spots, 3 to 5 minutes. Using a thin metal spatula, transfer the fillet(s) to a serving platter. Sprinkle with flaky salt (if using) and serve with the lime wedges, cucumber, onion and tortillas.