Chillo Criollo (Creole Red Snapper)
4 red snapper fillets
Homemade Adobo or salt & pepper, to taste
2 pounds ripe, juicy tomatoes
3 cloves garlic, chopped fine
Half a small red onion, cut into thin strips
1 teaspoon sea salt, or to taste
Freshly ground black pepper
1 cup olive oil
¼ cup cilantro, finely chopped and loosely packed
Season your fillet with Homemade Adobo (or salt & pepper) to your liking.
Seal each fillet in individual foil packets or in a bowl with a lid (if you seal in foil packets
is less to clean at the end).
Marinate a couple of hours or overnight in refrigerator.
Cut tomato into 1-inch wedges. If you're using cherry tomatoes, just cut them in half.
Place in bowl, add remaining ingredients, and toss everything together.
If you're going to serve this dish right away, check seasoning and add salt or pepper if
think it needs it. If not, cover and let mixture marinate a couple of hours or overnight
for salt just before adding to fish.
Preheat oven to 350 degrees.
Remove tomato mixture and fish packets from refrigerator.
Unseal tops of fish foil packets. Divide tomato mixture equally and spoon over each piece
of fish. Reseal foil packets.
Line oven with piece of foil, just in case there are any drippings from the packets. Place
in oven and bake 30 minutes.
Serve hot with mofongo, tostones (crunch fried plantains), or warm crusty bread and a
Puerto Rican Recipes
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