Broiled Red Snapper with Pico de Gallo is a simple yet delicious dish. The good thing about it — aside from being so good, is the fact that it easy and quick to prepare.
We went to South Florida for the holidays and decided to go out to fish. We were optimistic to catch at least one decent-sized fish for dinner, but we were not able to get any. It was totally fine because we were able to enjoy the weather and relax while fishing. I decided to go and get something in the local supermarket to cook for dinner. I saw some gorgeous red snappers. These are perfect for “sinigang na isda” (fish in sour soup), but I decided to simply broil them instead. I guess I was tired and needed something quick and easy to prepare.
This recipe details everything that I did. Make sure to put your oven to broil mode to get the same result.Placing the oven to bake mode will still cook the fish, but you will need to add an extra 10 to 12 minutes though.
Try this Broiled Red Snapper with Pico de Gallo recipe. Let me know what you think.
Broiled Red Snapper with Pico de Gallo
Ingredients
- 2 to 3 lbs. red snapper maya-maya , cleaned and scales removed
- 1 1/2 tablespoons sea salt
- 1/2 teaspoon crushed garlic
- 1 piece lemon
- Cooking oil spray
- 1 cup Pico de Gallo
Instructions
- Make incisions on both sides of the fish.
- Rub salt all over the red snapper. Let it stay for 10 minutes.
- Preheat the oven to broil (around 510F)
- Combine crushed garlic and juice from the lemon. Mix well.
- Spoon the lemon mixture over the fish. Make sure to pour it in the incisions to be better absorbed.
- Spray some cooking oil using the cooking spray on a baking tray. Arrange the fish on the baking tray and then lightly spray some cooking oil on top of the fish.
- Broil the fish in the oven for 18 to 25 minutes. Add more time if your fish is bigger.
- Transfer to a serving plate. Serve with Pico de Gallo on the side.
- Share and enjoy!
Monica Isaac says
January 27, 2014 at 11:38 pmHi Vanj,
First time to post a comment here. I used to go to the same HS as you. I have been avidly following your blog and following your recipes. I have to say, your recipes are fool proof. 🙂
Anyway, did your fish produce any juice/liquid in your baking dish after broiling? I am afraid my fish will get soggy from cooking.
thanks!
Vanjo Merano says
January 28, 2014 at 12:55 pmHi Monica, it’s nice to hear from you. Yes, we are from the same batch in Bene.
The fish was perfect. It was not dry in the inside and was just perfectly broiled. I think the key here is to let all the liquid drip from the fish before broiling. Make sure that you thaw the fish properly if it was kept in the freezer.