Red Snapper is my favorite fish by far. I brought home several fillets after our last trip to the Gulf Coast. This afternoon was the perfect time to enjoy.
6 - 4 oz. red snapper fillets
sea salt
freshly ground black pepper
granulated garlic
2 T. olive oil
2 T. butter
1 medium shallot, minced
2 T. capers, drained
3 T. lemon juice
3 T. butter
1 medium lemon, thinly sliced
3 T. chopped parsley
Rinse red snapper and pat dry with paper towels. Lightly season with salt, pepper, and granulated garlic on both sides.
Heat olive oil and 2 T. butter in a large skillet over high heat. When butter bubbles, add a few pieces to the skillet skin side down. I cooked three fillets at a time.
Lower heat slightly and let fish cook 4 - 5 minutes per side. The internal temperature of the fish should be 145 degrees F. As fish is cooked, remove to a plate and continue cooking the remainder of the fish.
When fish is cooked, lower heat to medium, add shallots and capers and cook, continually stirring, for 2 - 3 minutes until shallots soften. Add lemon juice and 3 T. of butter along with the lemon slices.
Continue stirring until lemon slices soften, 2- 3 minutes. Add parsley, stir to combine.
Place red snapper onto a serving plate and carefully pour sauce over fish. OR, plate one piece of fish per serving and top with sauce individually.
2 T. capers, drained
3 T. lemon juice
3 T. butter
1 medium lemon, thinly sliced
3 T. chopped parsley
Rinse red snapper and pat dry with paper towels. Lightly season with salt, pepper, and granulated garlic on both sides.
Heat olive oil and 2 T. butter in a large skillet over high heat. When butter bubbles, add a few pieces to the skillet skin side down. I cooked three fillets at a time.
Lower heat slightly and let fish cook 4 - 5 minutes per side. The internal temperature of the fish should be 145 degrees F. As fish is cooked, remove to a plate and continue cooking the remainder of the fish.
When fish is cooked, lower heat to medium, add shallots and capers and cook, continually stirring, for 2 - 3 minutes until shallots soften. Add lemon juice and 3 T. of butter along with the lemon slices.
Continue stirring until lemon slices soften, 2- 3 minutes. Add parsley, stir to combine.
Place red snapper onto a serving plate and carefully pour sauce over fish. OR, plate one piece of fish per serving and top with sauce individually.
looks so yummy
ReplyDeleteThis is delish!
ReplyDeleteI tried this recipe and it was delicious +.
ReplyDeleteGlad you liked this recipe!
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