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Season the fish with salt and rub with 1 tablespoon of olive oil. In a large skillet, heat the remaining 3 tablespoons of olive oil over moderately high heat. Add the fish skin side down and cook ...
Traditionally, a whole red snapper is used, gutted and de-scaled and marinated in lime juice, salt, pepper, nutmeg and garlic. A sauce is made of onions, garlic, tomato, jalapeños, olives and herbs, and the fish is baked with the sauce until tender. [ 5 ]
Preheat the oven to 350 degrees. Spray the inside of a large baking dish with cooking spray. Place the fillets in the baking dish and cover with the pico de gallo and onion.
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The northern red snapper (Lutjanus campechanus) is a species of marine ray-finned fish, a snapper belonging to the family Lutjanidae. It is native to the western Atlantic Ocean , the Caribbean Sea , and the Gulf of Mexico , where it inhabits environments associated with reefs .
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It is also locally known as "red snapper", [2] [3] not to be confused with the warm-water Atlantic species Lutjanus campechanus that formally carries the name red snapper. The yelloweye is one of the world's longest-lived fish species, and is cited to live to a maximum of 114 to 120 years of age.
Meanwhile, season fillets on both sides with remaining 1/2 teaspoon of the salt and pepper to taste. Heat another skillet over medium-high heat; add the remaining 2 tablespoons of the olive oil ...