Caribbean Yellowtail Snapper Mexican Style
 
Prep time
Cook time
Total time
 
Taste Mexico's Caribbean Sea in this yellowtail snapper recipe. Served with cilantro, lime and warm corn tortillas this spicy fish recipe will make your belly smile.
Author:
Recipe type: Seafood, fish
Cuisine: Mexican, Fusion
Serves: 2
Ingredients
  • 2 fresh yellowtail snappers, gutted, scaled and pat-dried
  • 1 whole head of garlic, peeled and roughly minced
  • 3 serrano peppers, thinly sliced
  • fine sea salt, to taste
  • 1 lime, juiced
  • extra virgin coconut oil, or substitute with olive oil
Additional Ingredients:
  • corn tortillas
  • freshly chopped cilantro, leaves and stems if desired
  • 1 lime cut into quarters
  • salsa of choice if desired
Instructions
  1. Heat enough coconut oil to lightly coat the pan. Once warm (don’t let it smoke, use medium-low heat) sauté the minced garlic and serrano slices, cook only until the garlic softens then remove from pan and set aside. Add a little bit more coconut oil to the pan if desired or needed, you don’t want the fish to stick to it. Place the fish into the pan and sprinkle a little bit of sea salt over each fish. Depending on the fish size, cook for about 10 minutes then flip over and cook another 8 minutes. The fish is finished cooking once it feels firm on both sides and the meat is flaky. Pour the juiced lime over the fish and allow to cook for 2 minutes before serving.
  2. Serve fish topped with the sautéed garlic, serrano peppers and a little bit of the chopped cilantro. Place the warm corn tortillas and other additional ingredients on the table for everyone to use as desired. Buen provecho or bon appetit!
Notes
- Serrano peppers are spicier than Jalapeños but not as spicy as habaneros. If you'd like a milder taste use Jalapeños and for a spicier option use green habaneros.


- Though this recipe was created for yellowtail snapper, it would work great with your choice of fresh whole fish or even fillets.
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2013/12/06/caribbean-yellowtail-snapper-cooked-with-coconut-oil-serrano-peppers-garlic-and-served-with-corn-tortillas/