Crispy, Savory, and Rooted in Caribbean Comfort
This plate is a full experience. Crispy pan-fried red snapper, deeply seasoned and golden, paired with Dominican-style Roman beans simmered in a rich, herb-forward sauce, fluffy white rice, and a bright tomato and cucumber salad to balance it all out. Every element plays its role — crunchy, saucy, fresh, and comforting.
Inspired by Dominican home cooking and Caribbean coastal flavors, this meal is about layering seasoning, honoring technique, and letting bold ingredients shine. It’s the kind of dish that feels celebratory but grounded — perfect for Sunday dinner or anytime you want a complete, soulful plate.
Ingredients You’ll Need
For the Fried Red Snapper
- 2 whole red snapper, cleaned
- Ice water, for cleaning
- Lemon juice, for cleaning
- Olive oil, for drizzling
- Papi House Blend rub, to taste
- Deluxe breading, for coating
- Oil, for pan frying
For the Dominican-Style Roman Beans
- Green bell pepper, diced
- Red bell pepper, diced
- Red onion, diced
- Garlic cloves, to taste
- Black pepper, to taste
- Tomato sauce, to taste
- Loisa Recaito Sofrito Sauce, to taste
- Green olives, sliced
- Fresh cilantro, chopped
- Canned red beans, drained
- Sparkling water, to taste
- Bone broth, to taste
- Fresh thyme
- Garlic powder, to taste
- Onion powder, to taste
- Papi House Blend rub, to taste
- Goya seasoning packet
- Goya Adobo seasoning, to taste
For Serving
- White rice
- Fresh tomatoes, sliced
- Fresh cucumbers, sliced
Step-By-Step Instructions
Prepare the Fish
- Clean the red snapper in ice water with lemon juice, scrubbing the skin thoroughly with lemon.
- Cut the fish open and score diagonal slits on both sides.
- Drizzle with olive oil and season generously with Papi House Blend rub.
- Set aside.
Start the Dominican-Style Roman Beans
- In a pot over medium heat, add diced green pepper, red pepper, and red onion.
- Cook until softened and fragrant.
Build the Bean Base
- Add garlic cloves and black pepper, stirring to combine.
- Stir in tomato sauce and Loisa Recaito Sofrito Sauce.
- Add green olives and fresh cilantro.
Finish the Beans
- Add canned red beans to the pot.
- Pour in sparkling water and bone broth to loosen the sauce.
- Add thyme, garlic powder, onion powder, Papi House Blend rub, Goya seasoning packet, and Goya Adobo seasoning.
- Simmer until beans are tender and the sauce is rich and cohesive.
Fry the Red Snapper
- Coat the seasoned fish with Deluxe breading.
- Heat oil in a skillet over medium-high heat.
- Pan-fry the snapper until golden brown and crispy on both sides and fully cooked through.
- Remove and drain briefly.
Assemble the Plate
- Serve fried red snapper with white rice, Dominican-style Roman beans, and sliced tomatoes and cucumbers on the side.
Pro Tips & Serving Suggestions
- Score the fish deeply to allow seasoning to penetrate and ensure even cooking.
- Sparkling water helps keep the beans light while still building the sauce’s body.
- Fry fish in shallow oil for maximum crispiness without heaviness.
- Serve immediately for the best texture contrast.
About the Creator
This recipe is by Alex Perez, the creator behind @chefalexperez_. A hospitality and CPG consultant as well as a filmmaker, Alex brings a thoughtful, cultural lens to food — blending technique, storytelling, and bold flavor in every dish.
Alex Perez | @chefalexperez_