Snapper with Charred Tomatillos and Pepper Salsa

Chef Eric Ripert quick-bakes snapper with a little butter so it's silky and serves it with pan-seared tomatillos and a fresh salsa.

  • Total Time:
  • Servings: 4

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  • 1/2 red bell pepper, finely diced
  • 1/2 yellow bell pepper, finely diced
  • 1/2 jalapeño, seeded and minced
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons minced red onion
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped cilantro
  • Sea salt
  • Ground white pepper
  • 2 tablespoons unsalted butter, cubed, plus more for greasing
  • Four 6-ounce, skin-on red snapper fillets
  • 4 medium tomatillos—husked, rinsed and sliced 1/4 inch thick
  • 1 tablespoon canola oil

How to make this recipe

  1. Preheat the oven to 400°. In a bowl, mix the peppers, jalapeño, olive oil, onion, lime juice and cilantro. Season with salt and pepper.

  2. Butter a ceramic baking dish. Season the fish with salt and white pepper and arrange the fillets in the dish, skin side down. Scatter the 2 tablespoons of cubed butter around the fish and add 1/2 cup of water. Bake the fish for about 15 minutes, until just cooked.

  3. Heat a cast-iron skillet. In a bowl, toss the tomatillos with the canola oil and season with salt and white pepper. Arrange the tomatillos in the skillet and cook over high heat, turning once, until charred, 2 minutes.

  4. Transfer the fish to plates, top with the tomatillos and salsa and serve.

Make Ahead

The pepper salsa can be refrigerated for up to 6 hours. Stir in the cilantro before serving.

Suggested Pairing

Citrusy German trocken wines (trocken means dry) are incredible with the silky fish from chef Eric Ripert.

Contributed By Photo © Con Poulos Published October 2013

490219 recipes/snapper-charred-tomatillos-and-pepper-salsa 2013-12-06T23:49:42+00:00 Eric Ripert 4|fast|healthy|weeknight-dinner october-2013 recipes,snapper-charred-tomatillos-and-pepper-salsa 490219

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