Criollo de los Mordedores (Snapper Criollo)

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Criollo de los Mordedores (Snapper Criollo)

Criollo de los Mordedores (Snapper Criollo) is a traditional Venezuelan recipe for a classic dish of whole snapper flavoured with achote paste and garlic that's parcel baked with vegetables and chillies. The full recipe is presented here and I hope you enjoy this classic Venezuelan version of: Snapper Criollo (Criollo de los Mordedores).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Chilli Recipes Vegetable Recipes Baking Recipes Venezuela Recipes

Ingredients:

3 tbsp achiote paste
4 garlic cloves, minced
1 tbsp freshly-grated ginger
1 tbsp fresh oregano, chopped
3 Jalapeño chillies, chopped (de-seed for a milder effect)
juice of 1 lemon
freshly-grated zest of 1 lemon
3 tbsp olive oil
1 large red snapper, scaled and cleaned
6 large tomatoes, thinly sliced
1 large onion, thinly sliced
1 red bell pepper, de-seeded and julienned
1 green bell pepper, de-seeded and julienned
handful of mint leaves
sea salt, to taste

Method:

Combine the achiote paste, garlic, ginger, oregano, chillies, lemon juice, lemon zest and olive oil in a food processor and pulse until smooth.

Slice three or four deep cuts in each side of the fish then rub the oil mixture both inside and outside the fish, ensuring your force into the cuts. Lightly oil a large piece of aluminium foil, place the fish in the centre. Place the tomatoes, onion, peppers and mint in a bowl then season with salt and toss to combine. Arrange these on top of the fish then fold over the foil to form a parcel.

Transfer to an oven pre-heated to 220°C and bake for about 30 minutes, or until the fish is thoroughly cooked through. Serve immediately.