If you like Spanish or Cuban food, then this dish is for you.
Here is my version of a very typical Cuban dish that was influenced by Spanish culinary traditions.
Marinating fish with herbs and spices enhances the natural qualities of the fish. And by keeping the skin intact on the mild tasting red snapper helps lock in the flavors, keeping it moist.
Lake trout, whitefish and rockfish can easily be substituted for red snapper.
PREP TIME: 20 Minutes, plus 1-2 hours to marinate
COOK TIME: 30 Minutes
TOTAL TIME: 2 hour and 30 Minutes
SERVES: 4 to 6
3/4 cup olive oil
1 teaspoon Spanish paprika
6 garlic cloves, peeled and crushed
1 teaspoon crushed dried thyme
1/2 cup dry white wine
1 Tablespoon orange juice
1 Tablespoon lime juice
1 4 to 6 pound whole red snapper, cleaned scaled , head intact
2 to 3 sprigs of fresh thyme
1 red bell pepper, seeded and thinly sliced
1 green bell pepper seeded and thinly sliced
1 yellow bell pepper seeded and thinly sliced
2 red onions, thinly sliced
2 Tablespoons olive oil
salt and pepper to taste
Fresh cilantro sprigs, for garnish
1 lime sliced into 8 wedges, for garnish
1 medium orange, thinly sliced, for garnish
To prepare the marinade, using a small non metallic bowl, add the olive oil, paprika, garlic thyme, wine, orange juice and lime juice and mix thoroughly.
Place the fish in a shallow rectangular glass baking dish. Pour the marinade over the fish and using clean hands, spread the marinade inside and on the outside of the dish. Insert the fresh thyme sprigs into the cavity of the fish. Cover the fish with plastic wrap and marinate in the refrigerator for 1 to 2 hours, turning the fish over, occasionally.
Preheat the oven to 350oF.
In a large bowl, mix the bell peppers, onions and olive oil. Add vegetable mix to a shallow rectangular glass baking dish.
Place the fish on top of the vegetables. Pour the marinade over the fish. Season with salt and pepper to taste. Cover the dish with aluminum foil and bake until the fish is opaque and flakes easily with a fork.
Garnish with fresh cilantro sprigs, lime wedges and orange slices.
Serves 4 to 6.
Note: I removed the fish head after cooking.