This red snapper dish may have a lot of components to it, but it’s easy to make, and it’s a perfect dish for entertaining. You can do most of it well ahead of time and then let the fish slowly cook in the oven. I choose red snapper because, according to the Monterey Bay Aquarium Seafood Watch, it’s a good alternative to more overfished and toxic seafood. Plus, I like the delicate taste and texture of red snapper. You’ll want to buy a wild-caught snapper from the Gulf of Mexico, not from the South Atlantic.
Slow cooking food is one of the healthiest ways to prepare a protein. Unlike grilling, which produces such delicious charred tastes that happen to be carcinogenic, slow roasting or baking a fish is good for you. This dish has all healthy fats – olive oil and green olives! And it’s full of that wonderfully fresh tasting and anti-inflammatory herb, parsley. I like a lot of citrus in this dish. It brings a nice contrast between the sweetness of the fish and the parsley, so I use a bit more than the original recipe, from Bon Appetit, calls for.
Slow Cooked Red Snapper with Green Olive, Red Onion, Citrus Relish
- 2 organic lemons, for zest and juice
- 1 organic lime, for zest and juice
- ½ small red onion, very thinly sliced into rings
- 1 teaspoon kosher salt plus more
- ½ cup Castelvetrano or other brined green olives (about 24), coarsely chopped
- 2 tablespoons drained capers, chopped
- 1¼ cups olive oil, divided
- 2 tablespoons unfiltered apple cider vinegar
- 1 tablespoon Bragg’s Liquid Aminos or unfiltered soy sauce
- Freshly ground black pepper
- 1 pound wild-caught red snapper filets (or a fresh wild-caught thick white-fleshed fish)
- 2 dried red chiles, stemmed, or 1 teaspoon crushed red pepper flakes
- ¼ cup fresh flat-leaf parsley leaves
- Finely grate zest from lemons and lime; set aside. Juice the lime and lemons, set aside. Combine onion and 1 teaspoon salt in a small bowl. Let sit 10 minutes. Squeeze onion to remove any excess liquid; add to bowl with citrus juice. Add olives, capers, reserved lemon and lime zest, and ¾ cup oil; season with salt and pepper and toss to combine. Cover relish and chill at least 4 hours.
- Preheat oven to 250°. Bring relish to room temperature.
- Place snapper in a large shallow baking dish or roasting pan and drizzle with remaining ½ cup oil. Add chiles and turn fish to coat; season with salt. Roast fish until just cooked through, 30–40 minutes.
- Transfer fish to a platter. Mix parsley, apple cider vinegar, and Bragg’s Liquid Aminos (or an organic tamari) into relish and spoon over fish.
I serve this with baked sweet potato and a salad of romaine lettuce, celery, and avocado with a light citrus dressing to complement the relish.
Note: Relish (without parsley) can be made 1 day ahead. Keep chilled.
About the Author: Tania Van Pelt is the creator of Happiness Series. She is a writer and content creator, working in film, tv, and online. She wrote the popular lifestyle book "Ageless Diet," published in late 2015. And she is currently working on her next book. She also developed a sitcom pilot set in the restaurant business called "Employees Only TV" and is developing another web series comedy about Denver.