Brazilian · beginner
Pan-Seared Snapper With Brazilian Molho Campanha
Crispy skin-on red snapper fillets topped with a bright, crisp Brazilian vinaigrette salsa made of tomatoes, bell pepper, and tangy lime.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Prepare the molho campanha salsa by whisking together diced tomatoes, green pepper, onion, garlic, parsley, lime juice, 1 tablespoon olive oil, salt, and pepper in a medium bowl; let rest for 10 minutes.
- 02
Pat the snapper fillets thoroughly dry with paper towels and season both sides with salt and black pepper.
- 03
Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until shimmering.
- 04
Place snapper fillets skin-side down in the hot skillet, gently pressing with a spatula for 10 seconds to ensure skin contact.
- 05
Cook skin-side down for 4 to 5 minutes until skin is crisp, flip carefully, cook 2 to 3 minutes more until fish flakes easily, and serve topped with salsa.
A LITTLE KITCHEN KNOW-HOW
Crispy Skin Pan-Searing
High-heat skin-side searing cooks fish evenly while creating a crunchy texture that seals in moisture.
Notes from the kitchen
- Thoroughly drying fish skin before cooking prevents sticking and ensures maximum crispiness.
- Make the molho campanha salsa up to an hour in advance so the fresh vegetable flavors meld together.
- Original home-cooking adaptation inspired by Brazilian; 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.