Tulum Snapper


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

olive oil

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.


About schilds86

Hi, my name is Sarah. I started this blog because my friends said having my recipes would make going paleo easier for them. So here they are, all in one place. Some of the recipes are Whole30 approved (there's a whole category) but ALL are paleo!

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