Mexican · intermediate
Mexican Pan-Seared Snapper In Tomato And Epazote Broth
Crispy skin snapper served over a vibrant poached tomato and epazote broth infused with garlic, onions, and serrano heat.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Puree the charred tomatoes in a blender until coarsely smooth.
- 02
Heat 1 tablespoon of olive oil in a deep skillet over medium heat. Add the sliced onion, garlic, and halved serrano chiles, sauteing for 4 minutes until softened and fragrant.
- 03
Pour the pureed tomatoes into the skillet and cook for 3 minutes until the color deepens. Stir in the halal vegetable broth and fresh epazote leaves, bringing the broth to a gentle simmer for 8 minutes.
- 04
Pat the snapper fillets thoroughly dry with paper towels and score the skin shallowly. Season both sides with salt and black pepper.
- 05
Heat the remaining tablespoon of olive oil in a non-stick pan over medium-high heat. Place the snapper skin-side down and press gently for 10 seconds. Cook for 4 minutes until the skin is crisp, then flip and cook for 2 minutes more.
- 06
Stir fresh lime juice into the tomato broth. Divide warm broth into shallow bowls and lay a crispy snapper fillet skin-side up in each bowl.
A LITTLE KITCHEN KNOW-HOW
Pan-Searing Skin-On Fish Fillets
Cooking skin-side down under gentle pressure ensures maximum contact with hot oil for crispy skin while protecting the delicate flesh from drying out.
Notes from the kitchen
- Drying the fish skin completely is essential for achieving a crackling crisp crust in the skillet.
- Epazote provides an herbal pungency classic to coastal Mexican broths; fresh cilantro makes a fine herbal alternative.
- Original home-cooking adaptation inspired by Mexican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
