Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 0.5 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper in a small bowl to create the fish marinade.

2. 2

   Preheat a grill to high heat or a broiler with the rack positioned about 6 inches from the heat source; fire-roast 2 large ripe tomatoes, 2 serrano peppers, 0.5 medium white onion, and 2 garlic cloves until charred and softened, which takes about 10-15 minutes.

3. 3

   Once cooled slightly, peel the charred skin from the tomatoes, serrano peppers, and garlic, then place them into a blender with 1 finely diced preserved lemon, 0.25 cup of fresh cilantro, 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, blending until a rustic salsa forms.

4. 4

   Pat dry 4 red snapper fillets (6 oz each) and generously coat them on all sides with the prepared spice marinade, ensuring even coverage.

5. 5

   Grill or broil the marinated fish fillets for 4-6 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork.

6. 6

   Serve the fire-roasted snapper fillets immediately, topped generously with the vibrant preserved lemon and roasted chile salsa.