Red snapper is one of my favorite types of fish, no matter where I have it-either making it at home for myself or eating out at one of the coastal restaurants in Puerto Rico. I like to sit down and completely experience its sabor, whether cooked al ajillo (with oil and garlic), breaded, stuffed with lobster and shrimp, simply fried or entomatado-fried, then dressed in a seasoned tomato sauce.
One of the virtues of red snapper is that when frying, it doesn’t absorb the oil. This makes this fish perfect for breading; it will always stay crunchy on the outside with a juicy, tender inside, ideal for preparing in a variety of dishes.
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