Red snapper is one of the first fish I remember loving. I had it fresh from the sea in Panama when I was in college and fell in love with its texture, flavor, and complete lack of fishiness. My mother-out-law had a dish she prepared using snapper where she baked it over a bed of bell peppers and onions with butter. It was really simple and so good! I'm always on the hunt for the most efficient way to make a meal, especially when it comes to seafood, and love that you don't have to fuss with the fish at all. Rub it with the herb mixture, dot with butter, bake in the oven and done! I like to serve it right out of the dish and let my guests help themselves.
I have added to my memory of her recipe with a spice mixture and creamy garlic and ginger infused coconut sauce to go along with the peppers and onion that soften up to just the right level of crunch. Oh, and lots of fresh herbs, like cilantro and Thai basil. Equally delish served with rice or garlic mashed potatoes.
Preheat oven to 400°F. Prepare the spice mixture for the fish by combining all fish seasoning spices in a small bowl.
In a large ovenproof skillet or other vessel, heat the olive oil over medium-high heat, then add the onions and peppers and sauté until just starting to soften, taking care not to brown, about 3-5 minutes. Add the garlic and ginger and sauté 30 seconds.
Add the coconut cream and water, and whisk until smooth. Turn off the heat and lay the snapper skin-side down on top of the pepper-onion mixture. Rub the snapper evenly with the spice mixture and top with the pats of butter.
Bake for 8-10 minutes in preheated oven, or until the fish can just be flaked with a fork.
Allow to cool for 5 minutes then top with cilantro and Thai basil. Serve with lime wedges.
