The finished dish is a textural combo of crisp skin and tender, juicy meat.

Dipping it in the al ajillo sauce coats it all in a robe of tart, garlicky goodness.

Regardless of which language you use to say it, this dinner dish is rich with flavor.

Red snapper with garlic sauce is on a white plate with a blue stripe around the edge. The snapper is crispy and takes up half of the plate. A green leafy salad with red and orange peppers is on the other side of the plate. A jar of garlic sauce is to the upper right of the salad. A bowl of rice and beans with cilantro is to the upper left of the jar of sauce. A striped napkin are to the left of the snapper.

Marta Rivera

Abuelo Tono would treat the entire family to chillo al ajillo.

There really isnt a set time of the year or day to eat chillo, though.

I had the crazy notion to stay as authentic to the traditional preparation inthisrecipe.

Overhead view of a platter of homemade red snapper fillets layered on lettuce. A small jar of garlic sauce has a spoon inside. A large bowl of rice and black beans is in the upper right corner.

Marta Rivera

I remembered why I prefer to eat it at restaurants and not at home.

I would never subject you to that.

What Is Red Snapper?

A platter of red snapper with garlic sauce is sitting vertically on a white table. Four crispy skinned snapper fillets are on top of a bed of frilly lettuce. Sliced red and orange peppers are on each fillet. A large pot of rice and black beans is in partial view to the left. A small jar of garlic sauce is in the bottom right corner.

Marta Rivera

Red snapper is a round, bottom-feeding saltwater fish.

What Does Red Snapper Taste Like?

Its a versatile fish in that it can be prepared using almost any cooking method out there.

Homemade red snapper is on a white plate with a blue strip around it. A fork is holding a piece of the fillet and a green salad with red and orange peppers is on the plate behind the lenten fish with garlic sauce.

Marta Rivera

Grill or broil it for three minutes on each side, or until the flesh turns white and opaque.

What to Serve With Red Snapper?

Squeeze the lime juice onto both sides of each red snapper fillet.

Four skin on fillets of red snapper are on a red cutting board. The skin has been sliced horizontally and lime is being squeezed over top.

Marta Rivera

You dont want to douse them with the lime juice; youll only need a thin layer of it.

Divide the garlic paste equally among the fillets, then spread it onto both sides of each fillet.

In a small saucepan, heat the olive oil, butter, and garlic together over medium heat.

Four raw fillets of red snapper is being coated by hand with a garlic marinade. They sit on a red cutting board and a knife is laid above the fillets.

Marta Rivera

When the mixture begins to simmer, add the vinegar and lime juice to the pot.

Reduce the heat to medium-low and simmer the sauce for 5 minutes.

Add the salt and pepper to the sauce and remove it from the stove.

Overhead view of the inside of a metal bowl of al Ajillo sauce. Chopped hervs and melted butter are mixed together in the bowl.

Marta Rivera

Allow it to cool for 10 minutes.

Stir in the cilantro before transferring the sauce to a serving bowl.

The sauce will separate as it sits, so be sure to stir it before serving.

Raw red snapper fillets are side by side in a cast iron skillet. They are coated in flour and frying in oil in a cast iron skillet.

Marta Rivera

If you plan to make this in advance, cover the bowl and store it in the refrigerator.

The al ajillo sauce will keep for 2 days and may be served cold or warm.

In a 14-inch, tall-sided skillet or pan, heat the vegetable oil over medium-high heat.

Red snapper with garlic sauce frying in a cast iron skillet. Two fillets are side by side in the pan and liquid is simmering in the pan.

Marta Rivera

While youre waiting for the oil to heat, dredge the fish fillets in the flour.

Shake off any excess flour so all that remains is a light dusting.

Fry the fillets for 3 minutes before carefully flipping to the other side.

Fry for an additional 4 minutes, or until the flesh takes on an opaque white color.

Repeat the cooking process with the remaining fillets.

Store the fried fish in a warm oven (set to 170F) while you fry the remaining pieces.

Serve your snapper while hot with the garlic sauce on the side or spooned on top of the fish.