Cuban Red Snapper in Warm Sweet Pepper Escabeche with Creamy Pumpkin Rice

Name: Cuban Red Snapper in Warm Sweet Pepper Escabeche with Creamy Pumpkin Rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb red snapper fillets; 1 cup long-grain white rice; 9 oz pumpkin; 1 1/2 cups white onion; 3/4 cup sweet peppers; 6 cloves garlic; 1/2 cup sour orange juice; 3 cups vegetable broth or water; 4 tbsp olive oil; 2 tbsp white vinegar; 2 leaves bay leaves; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 1/2 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh cilantro; 1 tbsp butter

An original Cuban-inspired recipe featuring seared red snapper fillets finished in a warm escabeche of onion, sweet peppers, garlic, bay leaf, and a touch of sour orange, served over creamy rice cooked with pumpkin and cumin. It brings the homey character of Cuban cooking with an aromatic, gentle, and balanced flavor profile.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g red snapper fillets (skinless, en 4 porciones)
200 g long-grain white rice (enjuagado)
250 g pumpkin (pelada and cut diced small)
180 g white onion (en plumas finas)
90 g sweet peppers (in strips finas)
18 g garlic (chopped)
120 ml sour orange juice (si no se consigue, ver sustituciones)
720 ml vegetable broth or water (divided)
60 ml olive oil (divided)
30 ml white vinegar
2 units bay leaves
2 g ground cumin (divided)
1 g dried oregano
8 g salt (or to taste, divided)
2 g black pepper (divided)
12 g fresh cilantro (chopped)
14 g butter (for dar melosidad al arroz)

Nutrition facts

per serving

448 kcal

Calories

34 g

Protein

31 g

Carbs

20 g

Fat

2 g

Fiber

29 g

Net carbs

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

FishDairy

Instructions

1
1. Season the red snapper fillets with 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon ground cumin. Set aside while you prepare the rice and escabeche.
2
2. Place the pumpkin in a medium saucepan with 480 ml (2 cups) of the vegetable broth or water. Cook over medium heat for 10 to 12 minutes, until tender.
3
3. Remove 120 ml (1/2 cup) of the pumpkin cooking liquid and reserve it. Blend or mash the pumpkin with the remaining liquid until you have a light puree.
4
4. In the same saucepan, heat 1 tablespoon olive oil over medium heat. Add the long-grain white rice and sauté for 1 minute. Stir in the pumpkin puree, the reserved liquid, 240 ml (1 cup) vegetable broth or water, 1/4 teaspoon ground cumin, and 1/4 teaspoon salt.
5
5. Once the rice comes to a boil, lower the heat, cover, and cook for 16 to 18 minutes until tender. Turn off the heat, add the butter, and gently mix for a creamy texture. Keep covered.
6
6. While the rice cooks, heat 2 tablespoons olive oil in a wide skillet over medium heat. Add the white onion, sweet peppers, and half of the garlic. Cook for 5 minutes until softened.
7
7. Add the white vinegar, sour orange juice, bay leaves, dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook the escabeche over medium-low heat for 4 to 5 minutes until fragrant and slightly reduced. Keep warm.
8
8. In another large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. When hot, sear the red snapper fillets for 2 to 3 minutes per side, until golden and almost cooked through.
9
9. Add the remaining chopped garlic to the fish skillet and cook for 30 seconds. Pour the warm escabeche over the fillets and cook 2 minutes more over low heat so the fish finishes cooking and absorbs the flavors.
10
10. Remove the bay leaves. Stir the fresh cilantro into the escabeche and check the seasoning.
11
11. Serve a layer of creamy pumpkin rice on each plate. Place a red snapper fillet on top and spoon the white onion, sweet peppers, and escabeche sauce over it.
12
12. If you want to keep the fish warm before serving, you may place it in a preheated oven at 95°C / 200°F for up to 5 minutes, loosely covered so it does not dry out.

Chef tips

Do not overcook the snapper; it should stay juicy and just begin to flake in the center. For a deeper escabeche flavor, let the onion and peppers sit in the hot mixture for 10 minutes before combining with the fish.

Substitutions

If you do not have sour orange juice, combine 60 ml (1/4 cup) orange juice with 60 ml (1/4 cup) lime juice. Snapper can be replaced with grouper, thick tilapia fillets, or mahi-mahi. For a dairy-free version, replace the butter with 1 additional tablespoon of olive oil.

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 image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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