Red Snapper Mexican Style

From Nourishing Traditions by Sally Fallon


  • 4 red snapper filets
  • 2 TBSP lime juice
  • 3 TBSP grape seed oil
  • 1 medium onion, thinly sliced
  • 2 ripe tomatoes, peeled, seeded, and chopped
  • 1 bunch cilantro, chopped
  • 1 tsp fresh chile pepper, diced
  • 2 cloves garlic, peeled and mashed
  • pinch of cinnamon
  • sea salt


Rub filet with lime juice, cover and refrigerate for several hours. Dry the filets with paper towels. In a cast iron skillet, saute the filets briefly in grape seed oil on both sides. Transfer to an oiled baking dish. Add more grape seed oil to the skillet. Saute the onion until soft. Add remaining ingredients and simmer for about 30 minutes or more until most of the liquid is absorbed. Season to taste with sea salt. Strew the sauce over fish and bake at 350 degree until tenser, about 25 minutes.

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