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This delicious red snapper recipe is cooked in a foil packet in the oven, basted with a perfect sweet and spicy sriracha based sauce. I serve this with rice and lime wedges for a simple but flavorful dinner.
So, are you tired of me talking about my favorite place in the world yet? Isla Mujeres, that is. This week, I decided to post recipes inspired by the delicious food found on my favorite island getaway. First, I posted Shrimp and Avocado Ceviche Cups recipe, and then I followed it up with a Mexican Restaurant Style Yellow Rice recipe.
I’m ending this little recipe adventure with a fish recipe. All over the island, you see a dish they call Tix N Chix fish. Please don’t ask me how to pronounce that. This is typically red snapper rubbed with chile paste, garlic and some sort of acidic juice (lime or orange, or both), and then grilled, sauteed or roasted in banana leaves. No matter the cooking method used, it’s heavenly, and hits the spot on super hot days. It’s spicy without burning your mouth and compliments the delicate flavor of the snapper perfectly.
For this recipe, you don’t have to use snapper. They also use grouper or mahi mahi if it’s more readily available, and I think tilapia would work well. Any flaky white fish will pair well with the sauce.
As I’m prone to doing, I added my own twist to this by mixing honey in with the sriracha. My family agreed that this was the perfect addition to balance out the spiciness of the sriracha, and the tartness of the citrus juices. Baking the fish in the foil keeps it very moist. After about 12 minutes, it will be perfectly flaky and ready to serve!