Editorial sample recipeMexicanintermediatehalalgluten-freedairy-free

Mexican Pan-Seared Snapper In Tomato And Epazote Broth

Name: Mexican Pan-Seared Snapper In Tomato And Epazote Broth
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600 g red snapper fillets, skin-on, cut into 4 portions; 4 piece plum tomatoes, charred and peeled; 2 piece serrano chiles, halved lengthwise; 3 clove garlic, thinly sliced; 1 medium yellow onion, thinly sliced; 0.25 cup fresh epazote leaves, or fresh cilantro sprigs; 2 cup halal vegetable broth; 2 tbsp olive oil; 1 tbsp fresh lime juice

Crispy skin snapper served over a vibrant poached tomato and epazote broth infused with garlic, onions, and serrano heat.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

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.

Instructions

Step 1: Puree the charred tomatoes in a blender until coarsely smooth.
Step 2: 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.

Step 3: 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.

Step 4: Pat the snapper fillets thoroughly dry with paper towels and score the skin shallowly. Season both sides with salt and black pepper.

Step 5: 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.

Step 6: 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.

Cooking tips

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.

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