Dinner

Whole Roasted Red Snapper en Papillote with Sofrito Emulsion, Charred Avocado, Charred Sea Beans & Crispy Garlic-Lime Breadcrumbs

Name: Whole Roasted Red Snapper en Papillote with Sofrito Emulsion, Charred Avocado, Charred Sea Beans & Crispy Garlic-Lime Breadcrumbs
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 2 servings
Ingredients: 2 whole red snappers, 1.25 lbs each, scaled, gutted, gills removed; 1 bunch cilantro, leaves picked and coarsely chopped (divided); 2 limes, thinly sliced (divided) + 2 tablespoons fresh lime juice; Fleur de sel and cracked white pepper; 2 tablespoons extra-virgin olive oil (divided); 1 ripe avocado, halved, pit removed; 4 oz sea beans (glasswort), rinsed, patted dry; 3 tablespoons unsalted butter; 1 shallot, minced fine; ¼ cup dry white wine; 3 tablespoons sofrito (or fine-quality culinary sofrito paste, or make: purée 1 roasted red pepper, ½ small red onion, 2 garlic cloves, ¼ cup cilantro + 2 tbsp olive oil, then strain); ½ teaspoon smoked paprika; ½ cup panko breadcrumbs; 2 garlic cloves, minced very fine; Zest of 1 lime; 1 tablespoon parsley, minced fine; Neutral oil for crisping breadcrumbs (2 tablespoons)

A pristine whole red snapper, seasoned inside and out with cilantro and lime, steamed en papillote with charred avocado and sea beans, then plated atop a silky sofrito-infused beurre blanc. Crispy garlic-lime breadcrumbs provide sophisticated crunch and aromatic finish—a dish that sings with Caribbean soul and French technique.

534calper serving 54gprotein 18gcarbs 26gfat 30min prep 50min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this