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Palestinian Cumin Braised Red Snapper Fillets With Gazan Red Pepper Paste

Name: Palestinian Cumin Braised Red Snapper Fillets With Gazan Red Pepper Paste
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Palestinian
Ingredients: 1.5 lb red snapper fillets, skin-on, cut into 4 portions; 3 tbsp extra virgin olive oil; 6 clove garlic, minced; 1.5 tbsp red chili paste, mild to medium spice level; 1 cup crushed canned tomatoes; 1.5 tsp ground cumin; 1 tsp dill seeds, lightly crushed; 2 tbsp lemon juice, freshly squeezed

A vibrant coastal Palestinian dish featuring pan-seared red snapper simmered in a warm garlic, dill seed, and red chili sauce.

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

AI-generated illustration of Palestinian Cumin Braised Red Snapper Fillets With Gazan Red Pepper Paste

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Technique to learn

Pan-searing and Gentle Braising

Searing protein first builds crisp texture and flavorful fond, followed by low-heat braising in liquid to retain moisture.

Instructions

Step 1: Season both sides of red snapper fillets evenly with salt, black pepper, and half of the ground cumin.
Step 2: Heat 2 tablespoons of olive oil in a wide skillet over medium-high heat until shimmering.

Step 3: 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.

Step 4: Reduce heat to medium, add the remaining olive oil, and sauté minced garlic and crushed dill seeds for 1 minute until fragrant.

Step 5: Stir in red chili paste and crushed tomatoes, letting the mixture simmer gently for 5 minutes to develop deep flavor.

Step 6: Stir in lemon juice and the remaining cumin, then lay the seared snapper fillets skin-side up back into the simmering sauce.

Step 7: Cover skillet tightly and simmer on low heat for 5 minutes until the fish is flaky and fully cooked.

Cooking tips

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.

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