Bake Red Snapper - Pargo Rojo Recipe

Dreaming of a tropical escape? Our authentic Costa Rican Pargo Rojo recipe brings the vibrant flavors of Central America right to your kitchen! Pargo Rojo, or red snapper, is a beloved fish across Latin America, especially cherished in Costa Rica. Locals often enjoy it simply seasoned, grilled, or as baked red snapper, served whole or as fillets with staples like fluffy rice and sweet plantains. But don't worry, you don't need a beach shack to master this dish! We're showing you the best way to cook red snapper right in your home oven, with an easy, flavor-packed, tropical "mojo-style" marinade. This isn't just another recipe for red snapper fish baked; it's a taste of sunshine that's simple enough for beginners and delightful for seasoned cooks. Get ready to transform your dinner with this unforgettable baked red snapper recipe!

Ingredients

• Fish:
• 1.5-2 lb whole Pargo Rojo (red snapper), scaled and gutted, or 4 (6 oz) red snapper fillets
• For the Tropical Mojo-Style Marinade:
• 1 medium red bell pepper, roasted (or 1/2 cup finely minced fresh)
• 1-2 fresh chilies (like serrano or jalapeño), seeded and minced, or 1/2 tsp chili powder (adjust to taste for spice)
• 4 cloves garlic, minced
• 1/2 cup fresh cilantro, roughly chopped
• 1/4 cup fresh lime juice (from 2-3 limes)
• 2 tbsp orange juice (freshly squeezed preferred)
• 1/4 cup good quality olive oil
• 1 tsp ground cumin (optional, but recommended for depth)
• 1 tsp paprika or achiote powder (for color and flavor)
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp honey or brown sugar (optional, for a subtle tropical sweetness)
• Optional Garnish:
• Lime wedges
• Extra fresh cilantro, chopped
• Simple fresh pico de gallo or salsa

Directions

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large baking dish or rimmed baking sheet with parchment paper or foil for easy cleanup, then lightly grease it with olive oil or cooking spray. Position an oven rack in the middle.
2. Make the Marinade: If using roasted red bell pepper, peel and seed it. In a blender or food processor, combine the roasted (or minced fresh) red bell pepper, fresh chilies (or chili powder), minced garlic, chopped cilantro, lime juice, orange juice, olive oil, cumin, paprika/achiote, salt, pepper, and optional honey/brown sugar. Blend until smooth and pourable, like a vibrant sauce. Taste and adjust seasoning if needed.
3. Prep the Fish: Pat the red snapper (whole or fillets) thoroughly dry with paper towels. This helps achieve a better texture. If using a whole fish, make 2-3 shallow, diagonal scores across each side of the thickest part of the fish. This allows the marinade to penetrate deeper and ensures more even cooking. Season the fish lightly with a pinch of salt.
4. Marinate: Place the prepared fish in the baking dish. Pour the tropical mojo-style marinade generously over the fish, ensuring it's well coated. If using whole fish, gently rub some marinade into the scored areas. Let marinate at room temperature for 15-20 minutes while the oven preheats. For longer marinating (up to 30-45 minutes), cover and refrigerate, but avoid extended citrus marination as it can "cook" the fish.
5. Bake to Perfection: Place the baking dish in the preheated oven.
   1. For fillets, bake for 15-20 minutes, or until the fish is opaque throughout and flakes easily with a fork.
   2. For a whole fish, bake for 20-30 minutes, depending on its thickness. The best way to check for doneness is when the flesh is opaque and flakes easily. If you have a meat thermometer, the internal temperature should reach 145°F (63°C) at its thickest part.
6. Rest & Serve: Once cooked, carefully remove the fish from the oven. Let it rest for 5 minutes in the baking dish. This brief rest allows the juices to redistribute, keeping the fish moist and flavorful. Spoon any pan juices and leftover marinade over the fish for extra moisture and gloss. Garnish with fresh lime wedges and a sprinkle of extra cilantro. Serve immediately with a scoop of white rice and a simple side salad or fried plantains for an authentic Costa Rican-style meal.