Snapper in Spicy Tomato Broth cornmeal crusted and lightly fried in a simple Mexican inspired tomato broth.
A very simple, rustic meal that comforts the soul. The lightly fried coating on the snapper adds just enough texture to give bite. The broth is warm, spicy and very flavorful, a perfect pairing for snapper.
Ingredients in Snapper in Spicy Tomato Broth
- Snapper – Fresh fillet of snapper, skinned and de-boned.
- Cornmeal – Cornmeal makes the coating.
- Flour – Snapper is dredged in flour and cornmeal mixture first.
- Oil – Light olive oil or avocado oil.
- Butter – Combines with oil to make a flavorful lightly fried crust.
- Onion – Yellow onion for the broth.
- Tomatoes – Cherry tomatoes, halved.
- Bouillon – Tomato chicken bouillon by Knorr works well. Find it in the Mexican aisle of grocery.
- Jalapeno – Fresh jalapeno, remove the seeds if you don’t like the heat.
- Bay Leaves – Essential for flavor.
- Coriander – Ground coriander adds a fresh earthy flavor.
- Chili Powder – New Mexico chili powder found in the Mexican aisle of grocery in little cellophane packets.
- Red Chili Flakes – Another layer of heat.
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Easy weeknight Pan Seared Cod in Tomatillo Broth gets it’s crunch from a light cornmeal dusting. Have dinner on the table in less than 30 minutes. Roasted Cod with Spinach and Mushrooms is a light and simple weeknight dinner with an easy to make lemon shallot sauce. Everyone loves this one – it’s the most searched recipe!
Snapper in Spicy Tomato Broth
Lightly coated snapper in a simple spicy tomato broth
Servings 4
Ingredients
Snapper:
- 4 small fillets snapper
- 1 cup cornmeal
- ¼ cup flour
- 2 tbsp butter
- 2 tbsp olive oil
Broth:
- ½ yellow onion frenched
- 1 tbsp olive oil
- 5 cherry tomatoes halved
- ⅓ jalapeno sliced
- 1 tomato chicken bouillon cube
- 3 cups water
- 2 bay leaves
- ¼ tsp coriander
- ¼ tsp New Mexico chili powder
- 1 pinch red chili flakes
Instructions
Make broth:
- In a pot over medium heat cook onions in olive oil until softened.
- Add cherry tomatoes, cook for 2 minutes.
- Add remaining broth ingredients, cook on low until fish is done.
Make fish:
- Combine cornmeal and flour in a small bowl.
- Dredge each fillet in cornmeal mixture.
- Pan fry in butter and olive oil over medium heat until golden brown.
- Serve in broth.
