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Red Snapper in Cilantro Broth

Adding some fresh flavors to a dreary season. Snapper + cilantro go together like peas and carrots.


1 clove garlic minced
1 shallot or 1/4 of a sweet onion finely chopped
2 tablespoons fresh squeezed lemon juice
2 teaspoons olive oil
3/4 cup Broth Masters Bone Broth
1/2 cup packed cilantro leaves
1/4 teaspoon kosher or fine sea salt
1/4 teaspoon freshly ground black pepper
Two 6-ounce pieces skin-on red snapper fillets, pin bones removedĀ 

  1. Mince the garlic and shallot (together is okay).
  2. Squeeze 2 tablespoons of juice from the lemon into a mini food processor or blender. Heat a teaspoon of the oil in a medium nonstick skillet over medium heat.
  3. Add the garlic and shallot, stirring to coat. Cook for 4 minutes, until they are softened and starting to take on a golden color. Transfer to the mini food processor or blender.
  4. Add the Broth Masters bone broth, cilantro, half of the salt and half of the pepper; puree until smooth.
  5. Score the skin of the red snapper. Season both sides of the snapper with salt and pepper. Heat pan then add the remaining 2 teaspoon of oil over medium heat, in the same skillet you used to cook the garlic-shallot mixture.
  6. Put snapper into hot pan skin side down. Sear on medium to high heat for about 5 minutes, do not lift to check. After 5 minutes lift one side, it should look crispy, if not leave it on a little longer.
  7. Turn fish, then sear another 3-5 minutes.
  8. Warm cilantro sauce, do not over cook. Put it on a plate and top with the snapper or add sauce to pan and cook together for 1-2 minutes and serve.