Red Snapper Recipe

Directions

1. 1

   Prepare the Rice

   In a medium saucepan, bring 2 cups of water to a boil. Add the Carolina rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.

2. 2

   Make the Sauce Veracruz

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and diced red bell pepper, sautéing for about 3-4 minutes until softened. Stir in the diced tomatoes, capers, and chopped Castelvetrano olives. Cook for another 5-7 minutes until the mixture thickens slightly. Season with lemon juice, salt, and black pepper. Stir in chopped cilantro and remove from heat.

3. 3

   Cook the Red Snapper

   In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Season the red snapper fillets with salt and black pepper. Place them in the skillet, skin side down, and cook for 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for an additional 3-4 minutes until the fish is cooked through and opaque.

4. 4

   Serve

   To serve, place a generous portion of the Carolina rice on each plate. Top with the cooked red snapper fillets and spoon the Sauce Veracruz over the top. Garnish with additional cilantro if desired.