Editorial sample recipeBrazilianbeginnerHalalGluten-FreeDairy-Free

Pan-Seared Snapper With Brazilian Molho Campanha

Name: Pan-Seared Snapper With Brazilian Molho Campanha
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 4 fillets halal red snapper fillets, skin-on, about 6 oz each; 2 tbsp olive oil, divided; 2 medium tomatoes, seeded and finely diced; 1 small green bell pepper, finely diced; 1 small yellow onion, finely diced; 3 tbsp lime juice, freshly squeezed; 0.25 cup fresh parsley, finely chopped; 2 cloves garlic, minced

Crispy skin-on red snapper fillets topped with a bright, crisp Brazilian vinaigrette salsa made of tomatoes, bell pepper, and tangy lime.

Prep: 15 min
Cook: 10 min
Total: 25 min

Technique to learn

Crispy Skin Pan-Searing

High-heat skin-side searing cooks fish evenly while creating a crunchy texture that seals in moisture.

Instructions

Step 1: 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.
Step 2: Pat the snapper fillets thoroughly dry with paper towels and season both sides with salt and black pepper.

Step 3: Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until shimmering.

Step 4: Place snapper fillets skin-side down in the hot skillet, gently pressing with a spatula for 10 seconds to ensure skin contact.

Step 5: 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.

Cooking tips

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.

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