Daurade Rouge Grillée du Cap Estérias (Atlantic Red Snapper with Garlic-Lime Herb Butter) – Authentic Gabon Recipe
From Cap Estérias north of Libreville: ocean-fresh snapper basted in zesty garlic-lime butter.
- Country of Origin
- 🇬🇦 Gabon (Central Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Red snapper fillets, Fried ripe plantains, Cucumber-tomato salad, Fresh lime juice, Garlic
Ingredients for Daurade Rouge Grillée du Cap Estérias (Atlantic Red Snapper with Garlic-Lime Herb Butter) (4 Servings)
- 1.25 lbs (or 2.5 cups) red snapper fillets, prepped into bite-sized pieces
- 1.5 cups fried ripe plantains, washed and trimmed
- 1 cup cucumber-tomato salad
- 1 medium onion and 3 cloves garlic, finely minced with fresh lime juice
- 1.5 tbsp traditional Gabon seasoning (garlic, flat-leaf parsley, ginger, chili)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together fresh lime juice, garlic, flat-leaf parsley, ginger, chili, cooking oil, and sea salt in a bowl to form a fragrant Gabon marinade.
- Coat red snapper fillets and fried ripe plantains thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear red snapper fillets and fried ripe plantains for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with cucumber-tomato salad, and serve immediately.