Palestinian · intermediate
Palestinian Cumin Braised Red Snapper Fillets With Gazan Red Pepper Paste
A vibrant coastal Palestinian dish featuring pan-seared red snapper simmered in a warm garlic, dill seed, and red chili sauce.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Season both sides of red snapper fillets evenly with salt, black pepper, and half of the ground cumin.
- 02
Heat 2 tablespoons of olive oil in a wide skillet over medium-high heat until shimmering.
- 03
Sear the fish fillets skin-side down for 3 minutes until crisp, then carefully flip and cook for 1 additional minute before transferring to a plate.
- 04
Reduce heat to medium, add the remaining olive oil, and sauté minced garlic and crushed dill seeds for 1 minute until fragrant.
- 05
Stir in red chili paste and crushed tomatoes, letting the mixture simmer gently for 5 minutes to develop deep flavor.
- 06
Stir in lemon juice and the remaining cumin, then lay the seared snapper fillets skin-side up back into the simmering sauce.
- 07
Cover skillet tightly and simmer on low heat for 5 minutes until the fish is flaky and fully cooked.
A LITTLE KITCHEN KNOW-HOW
Pan-searing and Gentle Braising
Searing protein first builds crisp texture and flavorful fond, followed by low-heat braising in liquid to retain moisture.
Notes from the kitchen
- Dry the fish fillets thoroughly with paper towels before searing to achieve crispy skin without sticking.
- Adjust red chili paste according to preferred heat level.
- Original home-cooking adaptation inspired by Palestinian; 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.
