Dominican FoodDominican Red Snapper in Tamarind and Sweet Pepper Escabeche with Coconut Rice and Fresh Cucumber
An original recipe inspired by Dominican flavors: red snapper fillets seared and finished in a warm escabeche of tamarind, red onion, garlic, and sweet peppers, served with savory coconut rice and a fresh cucumber-cilantro garnish. It balances tang, gentle sweetness, and the homestyle character of Dominican cooking.
Ingredients
- 4 filetes (aprox. 680 g / 24 oz en total) 680 g red snapper fillets (skinless, porciones individuales)
- 8 g 8 g salt (divided for pescado, arroz and pepino)
- 2 g 2 g black pepper (freshly ground)
- 2 g 2 g dried oregano (preferiblemente orégano dominicano)
- 18 g 18 g garlic (4 cloves chopped for the escabeche and 2 grated for the pescado)
- 60 ml 60 ml sour orange (si no hay, usar mezcla of orange and lima)
- 45 ml 45 ml vegetable oil (divided)
- 180 g 180 g red onion (cut en plumas finas)
- 90 g 90 g sweet peppers (without semillas, in strips)
- 45 g 45 g tamarind pulp (without semillas)
- 120 ml 120 ml hot water (for disolver the tamarindo)
- 8 g 8 g brown sugar (for balancear the acidez)
- 1 unidad 1 unit bay leaf (for the escabeche)
- 240 ml 240 ml coconut milk (without endulzar)
- 360 ml 360 ml water (for cocer the arroz)
- 190 g 190 g long-grain white rice (enjuagado and escurrido)
- 15 g 15 g fresh cilantro (chopped, divided)
- 200 g 200 g cucumber (en medias lunas finas)
- 15 ml 15 ml lime juice (for the pepino fresh)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Season the red snapper fillets with 4 g (3/4 tsp) salt, black pepper, dried oregano, 2 grated garlic cloves, and sour orange juice. Let them rest in the refrigerator for 15 minutes while you prepare the rest.
- 2
2. Dissolve the tamarind pulp in 120 ml (1/2 cup) hot water and mix well until smooth. Set aside.
- 3
3. For the coconut rice, heat 1 tablespoon (15 ml) vegetable oil in a medium pot over medium heat. Add the white rice and stir for 1 minute to lightly toast it.
- 4
4. Pour in the coconut milk, 360 ml (1 1/2 cups) water, and 2 g (1/4 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.
- 5
5. While the rice cooks, combine the cucumber, lime juice, half of the chopped cilantro, and 1 g (about 1/8 tsp) salt in a bowl. Set this fresh salad aside.
- 6
6. Heat 1 tablespoon (15 ml) vegetable oil in a wide skillet over medium heat. Add the red onion, sweet peppers, the 4 chopped garlic cloves, and the bay leaf. Sauté for 4 to 5 minutes until the onion softens without taking on too much color.
- 7
7. Add the tamarind mixture and brown sugar to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until you have a lightly thickened, glossy escabeche. Taste and adjust with 1 g more salt if desired. Keep warm over low heat.
- 8
8. Lightly pat the red snapper fillets dry with paper towels. Heat the remaining 1 tablespoon (15 ml) vegetable oil in another large skillet over medium-high heat. Cook the fillets for 3 to 4 minutes per side, until the fish is golden and reaches an internal temperature of 63°C / 145°F.
- 9
9. Transfer the cooked fillets to the escabeche skillet and spoon the sauce over them for 1 minute so they absorb flavor without falling apart.
- 10
10. Fluff the coconut rice with a fork and mix in the remaining chopped cilantro. Serve a bed of rice, place a red snapper fillet on top or alongside, spoon plenty of tamarind escabeche over it, and finish with the fresh cucumber on the side.
Chef tips
For deeper flavor, marinate the fish for up to 30 minutes, but no longer, so the acidity of the sour orange does not affect the texture. The escabeche should be glossy and balanced between tangy and sweet.
Substitutions
You can substitute red snapper with grouper, mahi-mahi, or firm tilapia. If sour orange is unavailable, use 2 tablespoons orange juice plus 2 tablespoons lime juice. Cilantro can be replaced with parsley, though the profile will be less Caribbean.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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