Beirut Spicy Snapper

Ease of Preparation: Easy
Yield: 2 servings

Ingredients:

• 2 snapper fillets, skin-on
• 6 tablespoons (60 ml) olive oil, divided
• 6 cloves garlic, chopped
• 1 red bird’s eye chili, chopped
• 1 green jalapeño chili, deseeded and chopped
• 1 green pepper, chopped
• 2 cups (480 ml) chopped cilantro
• Juice of 1 lemon
• ¼ teaspoon (1 ml) sweet paprika
• ¼ teaspoon (1 ml) cayenne pepper
• ½ teaspoon (2.5 ml) salt
• ½ teaspoon (2.5 ml) pepper
• Cooked rice, for serving

method

Heat a skillet on the stove with 2 tablespoons (30 ml) olive oil. Add garlic, and fry until fragrant. Add green pepper, paprika, cayenne, salt and pepper.

Heat a second skillet with 4 tablespoons (45 ml) olive oil. Put fish fillet in skin side down. Allow to cook a few minutes or until skin is crispy and golden.

Flip fish and continue to cook with skin side up.

To the skillet with the green pepper, add cilantro and lemon juice and stir in. Remove from heat.

Take skillet with fish off the heat.

Plate fish. Top with green pepper mixture.

Serve with a side of rice.