Skip to main content
Report this ad

See also:

From Sea to Shining Sea: Snapper Santa Fe

From Sea to Shining Sea: Snapper Santa Fe
From Sea to Shining Sea: Snapper Santa Fe
Chef Larry Edwards/Casa de Cuisine

When it comes to ocean fish, one of my favorites to eat and prepare is red snapper. The texture and the flavor of this fish fits almost any cuisine and for the most part, it is relatively inexpensive.

If you love the flavors of the Southwest, I think you'll find this seafood entree to be pretty close to perfect. There is not one single over-powering flavor, simply a marriage of taste and texture. It is also pretty easy to make at home and you'll only have to use one pan (for this dish, we use a grilling pan).

So, enjoy the healthiness, the taste and the culinary magic of Southwest cuisine with Snapper Santa Fe!

Ingredients needed to make Snapper Santa Fe (serves 2):

  • 2 red snapper fillets
  • salt and pepper to taste
  • 1/4 cup butter
  • 4 shallots, minced
  • 1 tsp. chili oil
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/2 cup cooked bacon, chopped


  1. Rinse the red snapper fillets under cold running water and pat dry.
  2. Season the snapper fillets with salt and pepper.
  3. Light oil a gill pan and heat over medium heat. Place the snapper fillets on the pan and grill anout 5 minutes per side (or to desired doneness).
  4. Remove the snapper fillets and keep warm.
  5. To the pan add the butter and melt.
  6. Add all the remaining ingredients and cook 5 minutes.
  7. Place the snapper fillets onto serving plates.
  8. Spoon the sauce over the red snapper and serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

Report this ad