Best 5 Red Snapper Curaçao Style Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to the vibrant island of Curaçao with our authentic Red Snapper Curaçao-style recipe. Indulge in a delightful fusion of flavors as we guide you through creating this traditional dish, capturing the essence of the Caribbean. Discover the secrets of preparing the perfect red snapper, marinated in a tantalizing blend of citrus, herbs, and spices. Learn how to achieve that crispy, golden-brown exterior while maintaining a moist and flaky interior. Complement your main course with a selection of delectable side dishes, including Keshi Yena, a flavorful casserole harmonizing cheese, meat, and vegetables, and the refreshing Pikilia di Pampoen, a pickled pumpkin salad. As a grand finale, treat your taste buds to the irresistible Bolo Pretu, a rich and decadent dark chocolate cake.

Let's cook with our recipes!

VERACRUZ-STYLE RED SNAPPER



Veracruz-Style Red Snapper image

I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 2

Number Of Ingredients 14

2 tablespoons olive oil
½ white onion, diced
3 cloves garlic, minced
1 tablespoon capers
1 tablespoon caper juice
1 cup cherry tomatoes, halved
⅓ cup pitted, sliced green olives (such as Castelvetrano)
1 jalapeno pepper, seeded and chopped
2 teaspoons chopped fresh oregano
2 teaspoons olive oil
2 (7 ounce) red snapper fillets, cut in half
salt and pepper to taste
½ teaspoon cayenne pepper, or more to taste
2 limes, juiced

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
  • Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
  • Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
  • Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
  • Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

Nutrition Facts : Calories 452.3 calories, Carbohydrate 16.2 g, Cholesterol 72.6 mg, Fat 25.2 g, Fiber 4.1 g, Protein 43.1 g, SaturatedFat 3.6 g, Sodium 1033.5 mg, Sugar 2.7 g

RED SNAPPER CRUDO



Red Snapper Crudo image

Provided by Ben Robinson

Categories     appetizer

Time 25m

Yield 2 servings

Number Of Ingredients 10

One 6-ounce red snapper fillet
1 anchovy fillet, mashed into a paste
1 lemon
1 tablespoon capers, drained and chopped
1 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil, plus more for grilling and drizzling
Two 1/2-inch-thick slices sourdough bread
1 tablespoon chopped fresh Italian flat leaf parsley
2 scallions, green parts thinly sliced on a bias
Flaky sea salt

Steps:

  • Preheat the oven to 200 degrees F. Place a serving plate in the oven and let warm. Preheat a grill pan to medium-high heat.
  • Remove all skin, pin bones, blood lines and sinew from the fillet. Trim the tip of the tail end off the fillet. Separate the top side from the bottom side of the fillet; reserve the bottom for another use. Wrap the top side of the fillet in plastic and freeze for 20 minutes. This firms up the fish considerably, making it easier to slice.
  • Meanwhile, whisk together the anchovy and the juice from half the lemon in a medium bowl. Whisk in the capers and Dijon. Slowly add the olive oil in a steady stream to create an emulsion. Set the vinaigrette aside.
  • Brush the sourdough slices on both sides with some oil. Grill until toasted, about 3 minutes per side. Trim off the crusts and cut the bread into small triangles.
  • Remove the trout from the freezer. Slice as thinly as possible on a slight angle. Transfer directly to the warmed plate and drizzle with olive oil.
  • Spoon the vinaigrette over the trout and top with the scallions, parsley, lemon zest from half the lemon and a spinkle of Maldon. Serve with the grilled sourdough.

RED SNAPPER CURAçAO STYLE



Red Snapper Curaçao Style image

Perhaps the most widely known island dish, Red Snapper Curaçao Style is usually served with funchi and fried plantains. One cook insists the menu be varied by replacing funchi with carrot rice. Look for my Recipe #363879.

Provided by Chef Cristobal

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs fillet red snapper
1/2 cup lime juice
2 -3 scallions, finely chopped
1 garlic clove, minced
3 -4 tablespoons butter
flour
1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, crushed
2 large tomatoes or 6 plum tomatoes, peeled and chopped
salt
pepper

Steps:

  • Prepare for frying the red snapper.
  • Make a marinade with the lime juice, scallions, clove of garlic and salt and pepper.
  • Rub the fish with the marinade and set it aside for at least one hour.
  • Melt in a heavy skillet the butter.
  • Cut the fillets in serving pieces and coat them with flour.
  • When the skillet is very hot, fry the fish quickly until it is nicely browned and crisp.
  • Place in a baking dish and keep it warm in the oven.
  • IN the fish drippings sauté until the onion is transparent the onion, green pepper and cloves of garlic.
  • Add and simmer about twenty minutes the tomatoes and add the salt and pepper.
  • The Creole sauce should be rich and thick.
  • Just before serving place the red snapper pieces in the sauce and heat them thoroughly.
  • To make carrot rice, sauté lightly in butter one minced onion and a grated carrot. Stir them into simmering rice when the water is almost absorbed.
  • .

Nutrition Facts : Calories 355.3, Fat 12, SaturatedFat 6.2, Cholesterol 107, Sodium 215.6, Carbohydrate 12.6, Fiber 2.5, Sugar 5.4, Protein 48.5

RED SNAPPER



Red Snapper image

Provided by Food Network

Time 45m

Yield 2 servings

Number Of Ingredients 5

Olive oil
2 (6 ounce) red snapper filets, scaled but skin on
1 large tomato, or 2 plum tomatoes, cut into 1/4inch thick slices
Salt and pepper
Fresh basil, mint or dill leaves

Steps:

  • Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
  • Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
  • Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.

RED SNAPPER BAKED ALASKA STYLE



Red Snapper Baked Alaska Style image

Make and share this Red Snapper Baked Alaska Style recipe from Food.com.

Provided by ngibsonn

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
2 lbs red snapper fillets
salt
white pepper
2 egg whites
2 tablespoons chopped fresh parsley
Dijon mustard
1 teaspoon dried tarragon
3 tablespoons fresh breadcrumbs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Spread butter into the bottom of a 9x13 inch baking dish.
  • Arrange fish fillets in a single layer over the bottom of the pan, and sprinkle with salt and pepper.
  • 2 Bake for about 12 minutes in the preheated oven.
  • Meanwhile, whip egg whites in a clean dry bowl until stiff peaks form.
  • Fold in the parsley, mustard and tarragon.
  • Spread the egg white mixture over the fish in a layer about 1 inch thick.
  • Sprinkle bread crumbs over the top.
  • 3 Return to the oven, and bake for about 6 more minutes, or until meringue is golden, and fish flakes with a fork.

Nutrition Facts : Calories 344.7, Fat 7.1, SaturatedFat 2.7, Cholesterol 114.1, Sodium 212.9, Carbohydrate 3.9, Fiber 0.3, Sugar 0.4, Protein 62.2

Tips:

  • For the best flavor, use the freshest red snapper you can find. Look for fish that is firm to the touch and has bright, clear eyes.
  • Be sure to scale and gut the red snapper before cooking. This will help to remove any impurities and make the fish easier to eat.
  • If you are using a whole red snapper, be sure to score the fish before cooking. This will help the fish to cook evenly.
  • When frying the red snapper, be sure to use a heavy-bottomed skillet. This will help to prevent the fish from sticking to the pan.
  • Do not overcrowd the skillet when frying the red snapper. This will cause the fish to steam instead of fry.
  • Be sure to cook the red snapper until it is opaque throughout. This will ensure that the fish is cooked through.
  • Serve the red snapper immediately with your favorite sides.

Conclusion:

Red snapper Curaçao-style is a delicious and easy-to-make dish that is perfect for any occasion. The fish is coated in a flavorful marinade and then fried until crispy. The result is a dish that is both flavorful and satisfying. If you are looking for a new and exciting way to cook red snapper, be sure to try this recipe. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics