Entrée: Cuba – Pargo a la Caribeña (Caribbean-Style Snapper)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 25 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 skin-on red snapper fillets (5–6 oz (140–170 g) each)
2 limes, zested and juiced
2 tbsp (30 ml) orange juice (or additional lime juice)
3 cloves garlic, minced
1 small Scotch bonnet or habanero chile, seeded and minced (use to taste)
1 tbsp (15 ml) fresh thyme leaves, chopped (or 1 tsp (5 ml) dried thyme)
1 tsp (5 ml) ground allspice
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) light brown sugar
1 1/2 tsp (7.5 ml) kosher salt
1/2 tsp (2.5 ml) freshly ground black pepper
2 tbsp (30 ml) coconut oil or olive oil, plus more for the pan
1 small red bell pepper, thinly sliced
2 scallions, thinly sliced
1 tbsp (15 ml) unsalted butter
1 ripe mango, diced
1/2 cup (120 ml) diced fresh pineapple (optional)
1/4 small red onion, finely chopped
2 tbsp (8 g) fresh cilantro, chopped
Juice of 1/2 lime
Pinch of kosher salt

Show original ingredient measurements

4 skin-on red snapper fillets (5–6 oz / 140–170 g each)
2 limes, zested and juiced
2 tbsp (30 ml) orange juice (or additional lime juice)
3 cloves garlic, minced
1 small Scotch bonnet or habanero chile, seeded and minced (use to taste)
1 tbsp fresh thyme leaves, chopped (or 1 tsp dried thyme)
1 tsp ground allspice
1 tsp smoked paprika
1 tsp light brown sugar
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp (30 ml) coconut oil or olive oil, plus more for the pan
1 small red bell pepper, thinly sliced
2 scallions, thinly sliced
1 tbsp unsalted butter
1 ripe mango, diced
1/2 cup (120 ml) diced fresh pineapple (optional)
1/4 small red onion, finely chopped
2 tbsp (8 g) fresh cilantro, chopped
Juice of 1/2 lime
Pinch of kosher salt

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate the fish: In a bowl, whisk lime zest and juice, orange juice, garlic, chile, thyme, allspice, smoked paprika, brown sugar, salt, black pepper, and 2 tablespoons (30 ml) oil. Add snapper fillets and turn to coat. Marinate 20–30 minutes in the refrigerator.
2. Make the mango salsa: In a small bowl, combine mango, pineapple (if using), red onion, cilantro, lime juice, and a pinch of salt. Toss and set aside.
3. Prepare to cook: Remove fish from the marinade, letting excess drip back into the bowl. Reserve the leftover marinade to make the pan sauce.
4. Sear the snapper: Heat 1 tablespoon (15 ml) oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Place fillets skin-side down and press gently for 10 seconds to keep them flat. Cook 3–4 minutes until the skin is crisp and the flesh is mostly opaque. Flip and cook 1–2 minutes more, until the thickest part reaches 130–135°F. Transfer to a warm plate.
5. Make the pepper pan sauce: In the same skillet, add the bell pepper and scallions with a small drizzle of oil if the pan is dry. Sauté 2–3 minutes until just tender. Pour in the reserved marinade plus 2 tablespoons (30 ml) water. Bring to a rapid boil for 1 minute to cook the marinade, scraping up browned bits. Off the heat, swirl in the butter. Taste and adjust salt or lime to balance.
6. Serve: Spoon the pepper sauce over the snapper and top with mango salsa. Serve immediately with coconut rice or fried plantains and extra lime wedges.

1. Marinate the fish: In a bowl, whisk lime zest and juice, orange juice, garlic, chile, thyme, allspice, smoked paprika, brown sugar, salt, black pepper, and 2 tablespoons oil. Add snapper fillets and turn to coat. Marinate 20–30 minutes in the refrigerator.
2. Make the mango salsa: In a small bowl, combine mango, pineapple (if using), red onion, cilantro, lime juice, and a pinch of salt. Toss and set aside.
3. Prepare to cook: Remove fish from the marinade, letting excess drip back into the bowl. Reserve the leftover marinade to make the pan sauce.
4. Sear the snapper: Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Place fillets skin-side down and press gently for 10 seconds to keep them flat. Cook 3–4 minutes until the skin is crisp and the flesh is mostly opaque. Flip and cook 1–2 minutes more, until the thickest part reaches 130–135°F. Transfer to a warm plate.
5. Make the pepper pan sauce: In the same skillet, add the bell pepper and scallions with a small drizzle of oil if the pan is dry. Sauté 2–3 minutes until just tender. Pour in the reserved marinade plus 2 tablespoons water. Bring to a rapid boil for 1 minute to cook the marinade, scraping up browned bits. Off the heat, swirl in the butter. Taste and adjust salt or lime to balance.
6. Serve: Spoon the pepper sauce over the snapper and top with mango salsa. Serve immediately with coconut rice or fried plantains and extra lime wedges.