30 minutes
This steamed snapper recipe pairs the delicate flavors of white fish with the vibrant and herby goodness of chimichurri sauce. It's a light yet satisfying dish that showcases the natural taste of the fish, enhanced by the freshness of the chimichurri.
Snapper Fillets, seasoned
0 oz
Flat Leaf Parsley, finely chopped
0 oz
Oregano, picked and finely chopped
0 oz
Garlic, minced
cloves
Shallots, finely chopped
0 oz
teaspoons
tablespoons
tablespoons
1. Season the Fish
Generously season the snapper fillets with sea salt and freshly ground black pepper on both sides. Let them sit for at least 10 minutes to allow the salt to penetrate the surface of the fish. Place a steamer on the stove over high heat.
2. Make the Sauce
Finely chop the parsley, oregano, garlic, shallot, and red chili. Combine them in a small bowl. Stir in the extra-virgin olive oil and red wine vinegar. Season with sea salt and freshly ground black pepper to taste. Let the chimichurri sit while you steam the fish. This resting time allows the flavors to meld together.
3. Steam the Fish
Once the steamer comes to a rolling boil. Place the seasoned snapper fillets in the steamer basket, making sure they are not touching each other to allow for even cooking. Cover and steam for 8-10 minutes. The fish is ready when it just flakes under pressure.
4. Serve
Carefully remove the snapper fillets from the steamer and plate them. Generously spoon the chimichurri over the steamed snapper. Serve immediately and enjoy the harmonious blend of delicate fish and zesty sauce.
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