Red snapper tastes great. I enjoy serving it as it is simple to come together by adding spices and herbs. In my innovative recipe, I use spicy red pepper relish and pair the snapper with crispy fried spinach. I enjoy this simple, healthy, and flavorful dish over the weekend to entertain my family.

Ingredients: 

• 4 red snappers
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 cups crispy fried spinach
• Salt as needed

Preparing the spicy red pepper relish:

• 1 cup roasted red peppers, chopped
• ½ cup roasted red onions, chopped
• 4-5 fresh cloves of garlic
• 1 inch piece of fresh ginger, chopped
• 4-5 fresh Thai red chili
• 1 teaspoon cumin seed
• 1 teaspoon turmeric powder
• 1 tomato, large size, finely chopped
• 2 tablespoon grapeseed oil (plus more for drizzling)

Method:

In a food processor add roasted red peppers, roasted onion, garlic, ginger, and Thai red chili to make a smooth sauce.

Tip: Roast the onions and red peppers on low flame for 2-3 minutes.

Heat oil in a heavy skillet over medium heat. Add cumin, turmeric powder, and two tablespoons of the prepared spicy relish, and rapidly stir until it is fragrant. Combine tomatoes and salt, reduce heat, and cook until the oil separates. Set aside.

Preparing the fish:

Coat fish with lemon juice and zest, and season with sea salt. Leave the fish in the refrigerator for about 1 hour. Then generously season the fish with bell pepper relish over both sides of each fillet.

Heat oil in a large heavy skillet over low medium heat, and pan-fry each fillet for about 4-5 minutes until it turns golden brown on each side. Drizzle crispy spinach and bell pepper sauce on top of the fillet and serve.