Red Snapper Pepper Stew Recipe

Prep fish

Pat the red snapper fillets dry with paper towels. Rub both sides with 1 tbs olive oil, then season the skin side and flesh lightly with 1 tsp sea salt and 1 tsp freshly ground black pepper. Set on a plate skin-side down and let rest at room temperature for 10 minutes.

Grill or pan-sear

Heat a grill or heavy skillet (cast iron) over medium-high heat until very hot. Brush the grill or skillet with remaining 1 tbs olive oil. Place fillets skin-side down and press gently for 15 seconds to ensure even contact. Cook skin-side down for 3-5 minutes without moving until the skin is crisp and opaque flesh has moved about 3/4 of the way up the fillet. Flip carefully and cook 30-90 seconds more just to finish (total cook time depends on thickness; aim for internal temp 135-140°F / 57-60°C for moist doneness). Remove to a warm plate, squeeze half a lemon over the fillets, and tent loosely with foil while finishing other components.

Sweat aromatics

In a sauté pan over medium heat, warm 2 tbs olive oil until shimmering. Add the finely diced onion and a pinch of salt; cook, stirring occasionally, 5-6 minutes until softened and translucent. Add the minced garlic and cook 30-45 seconds until fragrant, taking care not to brown.

Cook peppers

Add the sliced fresh red and orange/yellow bell peppers and the jarred roasted red peppers to the pan. Increase heat to medium-high and cook 6-8 minutes, stirring occasionally, until the fresh peppers begin to soften and develop some charred edges.

Simmer stew

Stir in the diced tomato, smoked paprika, dried oregano, and 1 tsp sea salt and 1/2 tsp black pepper. Pour in 1 cup vegetable or fish stock and bring to a gentle simmer. Reduce heat to low and simmer uncovered 10-12 minutes until the peppers are very tender and the stew has slightly thickened.

Finish

Stir in 1 tsp red wine vinegar and 2 tbs chopped fresh parsley. Taste and adjust seasoning with additional sea salt or pepper as needed. If you prefer a smoother stew, remove half the mixture and pulse briefly in a blender or use an immersion blender to slightly purée, then return to the pan and stir to combine for a balanced texture.

Cook broccoli

While the stew simmers (or after, if timing differs), toss broccoli florets with 1 tbs olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and optional lemon zest. Heat a sauté pan over medium-high heat and add broccoli in a single layer. Cook 4-6 minutes, tossing occasionally, until bright green and tender-crisp with some golden edges. Alternatively, steam 4-5 minutes until tender-crisp, then sauté quickly in the oil for 1 minute to pick up flavor.

Finish broccoli

Taste and adjust seasoning. Keep warm until plating.

Divide the warm bell pepper stew between two plates, making a shallow bed in the center. Place one grilled red snapper fillet on top of each stew bed, skin-side up if you prefer the visual crisp skin, or skin-side down for texture. Arrange the sautéed broccoli alongside. Finish with a final squeeze of the remaining lemon half over the fish and a sprinkle of the remaining chopped parsley. Serve immediately.