Snapper with citrus chile paste, cilantro flowers & olive oil from Gjelina: Cooking from Venice, California (page 263) by Travis Lett

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Notes about this recipe

  • harry_14phue on February 22, 2026

    Made this when first moved to FL and had an abundance of snapper. Delish. No notes. Worked best with great salt and best quality EVOO

  • DKennedy on April 17, 2016

    P. 263. Made this as part of a multi course crudo based dinner. I substituted ahi tuna for the snapper and pickled jalapeños for the fresno. I also did not let the paste develop for the full time, only for about 45 minutes. I know from experience with his other recipes the sauce would have been much better after the full time, but this was an impromptu dinner plan. I think this was our favorite dish of the night. The tuna was incredibly flavorful on its own and with the sauce, even better. My sauce was not orange like the picture. More of a yellow hue.

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