Poached Red Snapper Diego

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45 minutes 4 Servings Print RecipeEmail Recipe


2poundred snapper filet, 1 inch thick
1⁄2cuplime juice
1tablespoonsalt (or more)
3clovegarlic (pressed)
1 onion (chopped fine)
1smallchili pepper
2 allspice berries
1⁄4cupdry white wine
  pepper to taste
2tablespoonparsley (minced)
  lime wedges


Cut fillet into serving pieces.

Mix a marinade of 2 cups of the water, lime juice, 1 tablespoon of the salt, and 2 cloves of the garlic, stirring until salt is dissolved. Pour over fish; if not completely covered, add more water. Marinate fish, turning occasionally, for one hour, then drain and discard the marinade.

Pour the remaining 2 cups of water into a heavy skillet. Add onion, the remaining pressed garlic clove, the chili pepper, allspice, and thyme. Cover skillet, bring to a boil, and simmer 5 minutes. Add red snapper, return broth to a boil, then simmer very slowly for 8 to 10 minutes, until fish is cooked. Remove fish to a deep platter and keep warm. Stir wine into broth, season with salt and pepper, and poor broth over fish. Scatter parsley over rockfish and garnish platter with several lime wedges. Serve at once, with boiled rice and or fried bananas.


Rockfish may also be used for this dish; you want to use rockfish that are about 1 pound each. Clean, trim and degill rockfish before using.

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