(Side note: if you don’t have a fish spatula, I’m here to tell you that if you get one, you will wonder how you ever lived without one. Let them sear for about 5 minutes, and then carefully flip them over with your fish spatula and cook for another 2-3 minutes.
Red snapper recipe skin#
STEP 3: Now for the snapper! Add a teeny bit more olive oil, turn the heat up to high, and then put the fillets skin side down in the skillet. Whisk in some lemon juice and butter until everything is melted together, and then pour that lemony, butter sauce into a heat proof measuring cup. STEP 2: Pour in a little more olive oil and sauté a handful of capers until they are slightly crispy. Ingredients 1 Scotch bonnet chilli of a green pepper 3 cloves of garlic 2 spring onions 1 bunch each of fresh basil and coriander, (30g) 1 handful of. STEP 1: Start by finding your favorite large skillet, and sauté up some breadcrumbs in olive oil until they are golden. Here’s How You Make Pan Seared Red Snapper With Lemon Butter Sauce! So I went for the classic, simple combo of butter, capers and one of the Southern husband’s all time favorite flavors, lemon. Okay, there was $12 on the line, but still. So not only did I not want to mess this up because I never want to mess up supper, but there was also thousands of dollars on the line.
They deserved to be behind that glass counter for all kinds of reasons.ĭid I have any red snapper recipes? Nope. Last week he asked for Chicken Diane, for example.īut if he’s looking for something new, it’s ALWAYS seafood, and nine times out of ten he opts for something I have never made before.Īnd this time, he not only went for something I had never made before, but something that was probably the most expensive item in the seafood counter. Sometimes he wants a throwback, which is something I’ve made before. This fancy but super quick and easy seafood supper comes to you courtesy of the Southern husband’s dinner Choice Of The Week.Īs I’ve mentioned before, most nights I am working on a tower of recipes I am writing and testing and photographing, so once a week when I am planning the menu, he gets one pick out of the 6 nights I cook. Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.PIN this recipe for Pan Fried Red Snapper With Lemon Butter Sauce now… So you can make it later! Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes. Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the remaining butter on top of the fish and drizzle with with the white wine. Place the fish on a rectangular piece of buttered foil. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Make a slit down the center of the fish's belly. Reduce heat simmer, uncovered, for 7-11 minutes or until sauce is thickened. Stir in the wine, salt, basil, oregano and pepper. Stir in mushrooms and tomato cook 3 minutes longer. Add the okra and bell pepper and cook until just tender, about 5 minutes. In a small saucepan, saute onion and garlic in oil for 1 minute. Heat vegetable oil in a 12-inch saute pan over medium heat. Lightly dust with flour and season to taste with salt and pepper. When ready to cook, set Traeger temperature to 425F and preheat, lid. In a medium skillet over medium heat, melt 1 tablespoon butter. Using a sharp knife, score the skin in a crosshatch pattern. In a medium bowl, combine melted butter and harissa. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.) Rub the fish with salt, pepper and all-purpose seasoning. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Wash the fish thoroughly and dry on paper towels.
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