Pulling inspiration from a Gordon Ramsay’s recipe on an episode of Uncharted, this meal combines the sweet, mild flavors of red snapper with the bold, tropic flavors of the Caribbean style sauce, mojo rojo.
1. Preheat oven to 400 F. To prepare mojo rojo sauce, add onions and garlic to a medium high heat pan with olive oil, sauté until translucent. Add your tomatoes and cook until they blister and begin to break down. Add bell peppers and Calabrian chilis, cook until tender.
2. Add stock and continue to cook for about 15-20 mins, or until tender, stock will reduce some. Remove from heat and blend with an immersion blender until smooth. Set aside.
3. Prepare your snapper by washing the inside and outside of fish with cold water, Pat dry completely and score the sides of the fish with a sharp knife, making three shallow cuts.
4. Season snapper with drizzle or olive oil and S&P on both sides. Place lemons, garlic, onions and thyme sprigs in and around the fish. Bake fish at 400 F for 10 mins, remove from oven and generously spread mojo rojo in and on the snapper. Return to oven for another 15-20 mins or until fully cooked. Enjoy!
