Red Snapper with Hibiscus Sauce

Marielle Henaine
The outrageously good aroma and taste of hibiscus sauce spooned over a tasty red snapper will make you fall in love with this recipe! Hibiscus sauce featuring the spicy touch of Habanero chile served over a perfectly cooked red snapper is a tasty combo worthy of gods! This delish red snapper with hibiscus sauce is the perfect addition to your meatless menu!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 3 tablespoons butter
  • 1 tablespoon garlic, finely chopped
  • 1/2 cups red onion, finely chopped
  • 1/4 cups hibiscus flower concentrate
  • 1/4 cups sugar
  • 1 cup chicken broth
  • 2 Habanero chiles, charred, finely chopped 
  • 2 tablespoons butter
  • 1 tablespoon garlic
  • 500 grams red snapper
  • 1/2 cups broccoli, cooked 
  • 1/2 cups green beans, cooked 
  • 1/2 cups baby corn
  • 1/2 cups carrot, cut into sticks
  • 1/2 cups new potatoes, cooked
  • salt
  • chervil
  • lemon, cut into wedges 
Preparation
20 mins
35 mins
Low
  • For the hibiscus sauce: In a pot over medium heat, melt butter. Add garlic, onion, hibiscus concentrate, sugar, chicken broth, and Habanero chile and cook for 20 minutes or until thickened.
  • In a skillet, add butter and garlic. Add red snapper and cook for 10 minutes. Add vegetables and season with salt and pepper.
  • Arrange a bed of vegetables on a plate and top with the red snapper. Pour hibiscus sauce over the red snapper. Garnish red snapper with hibiscus sauce with chervil and lemon wedges.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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