Pan-Fried Ancho Chile-Rubbed Red Snapper
A Mexican spice rub enhances the sweet taste of red snapper. This entrée makes an easy summer meal with a salad and a bottle of crisp wine. Try it with the fresh cucumber and avocado combination we suggest below. You will feel as if you were dining in Veracruz.
Ingredients
- 2 garlic cloves
- 2 tablespoons ancho chile powder available in specialty food markets
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- One-quarter of a cup plus 3 tablespoons extra-virgin olive oil
- 6 red snapper fillets 6 to 8 ounces each (skin left on)
- 3 limes halved, for garnish
Instructions
- Peel, trim, and mince the garlic. Put the garlic in a shallow bowl, add the chile powder, paprika, cumin, and salt and pepper to taste, and stir to combine. Stir in one-quarter cup of the olive oil to make a loose paste.
- Coat the fillets, one at a time, with the chile paste. Let them marinate for one-half hour in the refrigerator. Remove them 10 minutes before cooking to stand at room temperature.
- Heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. (Or, if you are cooking the fillets in batches, use 2 tablespoons of oil per batch.) When the oil ripples, add the fillets, skin side down, and fry for 2 minutes. Turn with a spatula and fry several minutes longer, until the flesh is opaque. With the spatula, transfer the fillets to a serving platter, overlapping them slightly, and garnish with the limes. Best served within 1 hour of finishing.