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Pan-Seared Red Snapper
Created by: Howcan Team
Ingredients
- 4 red snapper fillets (6 ounces each)
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the red snapper fillets dry with paper towels.
- In a shallow dish, combine 1/4 cup of flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Dredge the red snapper fillets in the flour mixture, shaking off any excess.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the red snapper fillets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
- Remove the red snapper fillets from the skillet and place them on a serving platter.
- In the same skillet, melt 2 tablespoons of unsalted butter over medium heat.
- Add 2 cloves of minced garlic and cook for 1 minute, or until fragrant.
- Stir in 1 tablespoon of fresh lemon juice and cook for an additional 1-2 minutes.
- Pour the garlic butter sauce over the red snapper fillets.
- Garnish with 2 tablespoons of chopped fresh parsley.
- Serve the pan-seared red snapper immediately and enjoy!
Pan-seared red snapper is a popular dish with a rich history. This delectable seafood delicacy has been enjoyed for centuries, with its origins tracing back to the coastal regions of the Gulf of Mexico and the Caribbean. Renowned chefs and coastal restaurants have perfected the art of pan-searing red snapper, infusing it with a tantalizing blend of spices and flavors. The key to achieving the perfect pan-seared red snapper lies in the freshness of the fish and the precise searing technique. Today, some of the best versions of this dish can be savored in upscale seafood restaurants along the Gulf Coast, where chefs expertly prepare the snapper to crispy perfection. The dish's success hinges on the delicate balance of seasoning and the ideal searing temperature, ensuring a crispy skin and moist, flaky flesh. For a twist, some chefs opt for alternative methods such as blackening or grilling the red snapper, adding a unique smoky flavor to the dish. Whether pan-seared, blackened, or grilled, the key to a remarkable red snapper dish is the quality of the fish and the skillful execution of the cooking method.
20 min
4
250 calories
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