This is one of my all-time favorite fish recipes. My dad came up with this recipe for a dinner party one night. Apparently he and my mom had something similar to it in Tulum, Mexico. I’m not very creative with names, what can I say?
4 snapper fillets
Tony’s (or Chef Paul’s or something similar)
1/2 of a onion chopped
1/2 of a red bell pepper chopped
1/2 of a green bell pepper chopped
1/8 cup capers
1/2 lb shrimp
2 tbsp of achiote paste or 1 packet (in the ethnic food section of your grocery store)
juice of 2 limes
1 handful cilantro (optional)
How to do it:
preheat your oven to 375 degrees (convection if you have it). boil shrimp if not already done. peel, de-vein and chop shrimp. in small bowl, mix onion, red bell pepper, green bell pepper, capers and shrimp , set aside. season snapper with a light coat of olive oil and a good shake of Tony’s. top snapper with a good handful of the chopped mixture. reconstitute achiote paste or powder with the juice of the limes, mix well. spoon achiote mixture on the dressed fillets. bake for 20-30 minutes, when it is done the fish will be flaky. (frozen fillets take longer and will be a little softer than fresh fillets) garnish with chopped cilantro.