Red snapper is pan-seared with an Asian-inspired sauce featuring ginger, spring onions and rice wine vinegar.
234 people made this
- 2 fillets red snapper
- 1 tablespoon olive oil
- 1 lemon, juiced
- 2 tablespoons rice wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- handful chopped spring onions
- 1 teaspoon ground ginger
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, spring onions and ginger.
- Heat a frying pan over medium heat. Dip snapper fillets in mixture to coat both sides, and place in frying pan. Cook for 2 to 3 minutes on each side. Pour remaining mixture into frying pan. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.
Reviews & ratingsAverage global rating:(246)
Reviews in English (201)
Red snapper IS NOT a good choice of fish. It is in severe decline.-11 Nov 2009
I love this recipe but decided to play with it the second time around. I replaced the green onion with about 1/8 c of chopped shallots and marinated the snapper for about 5 minutes in the sauce. It came out excellent!-26 Sep 2002
This was very good and worthy of making again. The lemon sauce was very tangy. Salt and pepper needs to be added to taste, and perhaps a little cayenne or cajun spice might go well.-09 Jul 2002
The snapper fillets in this Greek-inspired dish from Bright Star are drizzled with melted butter before being pan-fried and finished with a citrusy, oregano-infused vinaigrette. The owners of the JBF America's Classics Award&ndashwinning restaurant recommend buying a whole snapper and portioning it yourself. For those who are less intrepid, precut fillets will do just fine.
- Juice of 3 lemons
- 1 tablespoon dried oregano
- 1 teaspoon salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1 cup extra-virgin olive oil
- 6 (8-ounce) snapper fillets
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup all-purpose flour
- 6 tablespoons vegetable or canola oil, divided
To make the sauce, whisk together the lemon juice, oregano, salt, and pepper in a medium bowl. While whisking, slowly pour the olive oil into the lemon mixture, until emulsified.
Place the snapper fillets on a large plate and drizzle with the melted butter, coating each fillet evenly. Lightly dust each fillet with flour on both sides and season with salt and pepper.
In a heavy skillet or on a griddle, heat 2 tablespoons of the vegetable oil over medium-high heat. Working in batches, add two snapper fillets to the skillet and cook until lightly browned, about 5 minutes per side. Remove to a warm plate. Repeat with the remaining fillets, heating additional vegetable oil in the skillet as needed before cooking each batch.
Pour the sauce over the fish and serve immediately.
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Pan-Fried Red Snapper with Basil The Best Recipes
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|Pan-Fried Red Snapper with Basil|
"I just kinda came up with this purple snapper recipe the opposite day. It's one in every of my new favorites now."
- 2 (1 half of pound) whole red snappers
- salt and ground black pepper to flavor
- 1 lime, halved
- 1/4 onion, thinly sliced, or to taste
- four sprigs clean basil, or to flavor
- kitchen string
- 1/four cup pesto
- 1 half of cups all-motive flour
- 1 half teaspoons floor fennel seeds
- 1 1/2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup oil for frying
- Season fish cavities with salt and pepper.
- Cut 1/2 of the lime into wedges and the alternative 1/2 into skinny slices. Fill fish with lime slices, onion, and basil.
- Poke a hollow thru each aspects of the cavity with the intention to tie it closed. Push a piece of string thru the holes the usage of the deal with of a spoon. Tie fish shut and trim strings as wanted.
- Cut some shallow slashes in a crosshatch sample on both facets of the fish. Cover with pesto.
- Blend flour, fennel seeds, chili powder, 1 teaspoon salt, and 1 teaspoon pepper. Dredge fish within the mixture.
- Heat 1/2 inch oil in a massive skillet over medium-excessive warmth. Add fish. Cover and cook till golden, about eight minutes. Flip and prepare dinner the other aspect till browned, approximately eight minutes more. Remove string and serve with reserved lime wedges.
- This may be cooked in bacon fat or vegetable oil.
- I used a pesto recipe from this website online, however you may purchase it premade.
- Nutrition facts for this recipe consists of the total quantity of flour. The actual quantity of flour ate up will range.
- We have determined the nutritional cost of oil for frying based on a retention value of 10% after cooking. Amount will range depending on cooking time and temperature, aspect density, and particular type of oil used.
If this Pan-Fried Red Snapper with Basil recipe complements your family's flavor, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the go to here!
Dominican Fried Red Snapper
This Dominican Fried Red Snapper is the best fish I have ever had in my entire life. And believe me I have had a lot of fish. Perfectly crispy on the outside and tender on the inside. Because we create some slits before seasoning, all that flavor will seep right in and boy is it going to be tasty!
When you buy the fish, make sure it is cleaned for you. I usually go to my local Asian market because they have a great selection and the fish are super fresh. They also clean the fish for me and cut it up if I want that. Many people eat the fish whole, like I do and others prefer the head cut off. That is something you can ask to be cut as well.
You must be careful while eating it because there are small bones and those can be easily missed. I actually love using my hands to eat it because I can feel the bones before putting the fish in my mouth.
And of course, we always eat a whole fish per person, especially if you buy smaller size snappers, which is also what I prefer. I love seeing the whole fish on my plate.
Market day today, as I already mentioned. This time, I not only bought a whole lot of veggies, I also went to the fish stall. I had been buzzing around it for a couple of weeks now. Those people have probably thought to themselves 'when is she ever going to buy something??' a number of times, but today was the day.
First of all, I asked if they could clean the fish for me. No problem they said! Ok, well, then it was time to pick out some fish. I chose: 1 mackerel, 1 red snapper and 1 trevally.
The first choice was obvious I like mackerel. And the other ones made me feel like I was on a holiday in Australia or Asia or somewhere far away.
The first thing I did back home was call my mom. Which went something like this 'Mom, I bought these fish and I don't know what to do with them..' of course I got the obvious suggestion that I should eat them. After all, their heads were chopped off and their insides removed so they wouldn't be doing any swimming over here, and the smell didn't make them suitable for decoration either.
My mom suggested pan frying the snapper and mackerel, and baking the trevally in my oven, good ideas!
So I decided to go for the red snapper today. First of all I didn't have a clue what to serve with it, but the fish looked Asian (nice colours!) so I went with carrot fries and an Asian spiced lemon sauce made with shii-take, onion, lemon, coriander, curry powder and coconut. Simple, but tasty!
When everything was prepared, carrots popped into the oven, I unpacked my fish and found out I didn't have a clue how to fillet it.. Oops..
YouTube brought me the solution in the form of a Hawaiian looking man who was talking about what to do when you've speared your fish from the ocean. How primal!!
Of course I didn't own a filleting knife whatsoever, so I just used my regular knife which worked out pretty well. I think I could've gotten more meat from the bones, but for a first time filleting job, I did a pretty good job if I may say so myself.
After pan frying my fillets (which were smaller than I had expected, so I simply ate them both) I took my first bite, and. pierced my mouth with a bone.. Ouch!
Luckily, that was just the first bite and I only found 3 bones in total. The lemon sauce combined perfectly with this flavourful white fish, and I loved it! I'm definitely going to buy my fish over there again, as it was pretty cheap as well.
In the afternoon I did some more shopping I bought a 2,5l bucket of coconut oil. I use so much of the stuff that it really pays off to buy bigger quantities. And that's not all, I also got myself this fancy kitchen tool: a julienne peeler!
Foodwise a great day!
So here's the recipe, and afterwards I'm going to clean up the mess in the kitchen.. Next up is running and practicing handstand pushups. (just because I want to be able to do those)
Pan fried red snapper with lemon sauce (serves 2)
- 4 red snapper fillets (approx. 100g each)
- 2 tbsp coconut oil
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 100g shii-takes, chopped
- 1 tsp curry powder
- 1/2 cup thick coconut milk
- 1/4 cup fresh coriander leaves, chopped
- juice of 1 lemon
1. Heat 1 tbsp coconut oil in a saucepan or small skillet and fry the onion and garlic until soft.
2. Add shii-takes and curry powder and fry for about a minute before adding the coconut milk and lemon juice.
3. Reduce heat to low and simmer for approx. 5-8 minutes until thickened. Stir in the coriander just before it's done.
4. In the mean time, heat the other tbsp coconut oil in a frying pan and fry the snapper fillets for just 2-3 minutes on both sides until browned and done. Don't overcook them or they'll become dry.
5. Serve the fish with the lemon sauce on top or on the side and enjoy!
In a shallow bowl combine coconut, 1/4 cup flour, curry powder, coriander, cumin, black pepper, and salt. Mix the ingredients together until evenly combined.
In another shallow bowl whisk together the egg and the milk. Place the remaining 1/4 cup flour in a shallow bowl.
For each fillet: working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.
Heat the 1 Tablespoon of olive oil in a large saute pan until hot. Then add the fillets to the pan, coconut side down. Cook 3 minutes. Then turn and cook until done, about one minute more. Serve with Lime Butter. This can be prepared in advance.
Lime Butter: Place butter in a small metal bowl. Zest and juice the limes. Add the juice, zest, and cilantro to the bowl with the butter. Add white pepper and salt.
Mix until all ingredients are completely blended. On a piece of plastic wrap place the butter and form into a log. Wrap the butter "log" in the plastic wrap and refrigerate until ready to serve.
Pan-Fried Red Snapper with Creamy Crawfish Sauce
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How to perfectly cook a pan-fried fish fillet.
Once you do all the steps above, your fish fillets are ready to be cooked. Here are the steps to follow to ensure crispy fried fish:
1. Use a heavy pan/skillet.
My preferred choice is a cast-iron skillet, and you really don&rsquot need a non-stick pan to cook a perfect pan-fried fish.
2. Hot pan and cold oil.
Always heat the pan first before adding oil. So what you want to do is to heat the pan until you start seeing thin smoke, then add oil and swirl to coat the pan, then proceed with cooking.
3. Let the fish fillet releases itself from the pan.
Almost 100% of the time, the fish fillets will initially stick to the pan. But, once the surface is cooked and becomes golden brown, the fillets will release itself naturally from the pan.
So have patience and don&rsquot try to move your fish in its early stage. You should at least wait until the edges of the fillet are golden brown before you try nudging it.
Chinese pan-fried fish with soy sauce, using rock fish fillets.
What Is Red Snapper?
Red snapper (also called American or Northern red snapper) is the only one of its kind in the snapper family, as it’s the only true red snapper. Red snapper is a round, bottom-feeding saltwater fish.
You can find snapper sold whole or as skin-on fillets (the skin is left on, so you know it's red snapper you’re paying for). A whole red snapper can weigh up to 35 pounds, but for this recipe, look for fillets that are half pound to one pound. Red snapper’s flesh is lean and pink, which turns white as it cooks.
This fish is also low in calories and fat, but high in vitamins (like D, which I seem to need more and more of these days).
Since this meal isn't too heavy, you'll have plenty of room for dessert! At the moment, I'm obsessed with my Strawberry Cream Pie . It's frozen and tastes like ice cream!
Any fruity desserts would go well, especially something kind of tart. My Luscious Lemon Chess Pie would be also an excellent choice!
Want more delicious fish inspiration? Check out these other fish and seafood recipes:
Love surf & turf? Pair this snapper with my New York Strip recipe !
Did you try this yummy Red Snapper with Lemon Caper Butter Sauce? Let me know how the recipe turned out for you by commenting and rating it below. Leesa will be thrilled to hear about your adventures!
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