Best 5 Pan Seared Red Snapper Recipes
Pan-seared red snapper stands tall in the culinary world as a delicacy, combining irresistible flavors, textures, and health benefits. It showcases tender flaky fish with a crispy golden crust, complemented by a vibrant array of seasonings and fresh aromatic herbs. This culinary delight is not only easy to prepare but also adaptable to various cooking techniques, allowing home cooks and culinary enthusiasts alike to create a restaurant-quality dish in the comfort of their own kitchens.
Here are our top 5 tried and tested recipes!
PAN SEARED RED SNAPPER
This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.
Provided by OCTOBERK8
Categories World Cuisine Recipes Asian
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
- Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g
PAN-SEARED RED SNAPPER WITH CITRUS-HERB RELISH
To temper the fish before cooking it simply means allowing it to come to room temperature. If the fish goes into the pan cold, it will steam, rather than sear.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Remove the fish 15 minutes before cooking to "temper." Thoroughly pat dry each fillet on both sides with paper towel. Score the skin lightly with a sharp knife, carefully. Do not pierce the flesh.
- Cut the orange and grapefruit sections into thirds. Place in a bowl with the celery and toss with the mint and herbs.
- Heat a 12-inch nonstick skillet over very high heat. Just before searing, season the flesh side of the fish with salt and pepper. Drizzle in the oil and add the fillets, flesh side down to the pan. Sear for 2 minutes. Season the skin with salt and pepper and flip. Cook another 2 minutes. Both sides should be golden brown and slightly crispy. Serve each fillet with a couple tablespoons of citrus relish on top. Garnish with fresh mint.
PAN-SEARED RED SNAPPER IN GINGER BROTH
Steps:
- Cut leaves from bok choy stalks, keeping leaves and stalks separate. Slice leaves thin and cut stalks diagonally into 1/2-inch-thick slices.
- In a large heavy saucepan heat 1 teaspoon of each oil together over moderately high heat until hot but not smoking and stir-fry bok choy stalks, carrot, and gingerroot 1 minute.
- Add Scotch, broth, and sugar and simmer, covered, 5 minutes. Add bok choy leaves and scallions and simmer, covered, 3 to 5 minutes, or until tender. Season broth with salt and pepper and keep warm, uncovered.
- Pat fish dry and rub cornstarch and curry powder into skin of each fish fillet. Halve each fish fillet on the diagonal.
- In a 9-inch non-stick skillet heat remaining 2 teaspoons oil together over moderately high heat until hot but not smoking and sauté fish, skin sides down and pressing flat occasionally with a metal spatula, until golden, about 2 minutes. Turn fish and sauté until just cooked through, about 2 minutes more.
- Divide broth between 2 bowls and top with fish, skin sides up. Garnish each serving with coriander sprigs.
PAN-SEARED RED SNAPPER
Steps:
- 1. Rinse the snapper fillets under cool water and pat dry with paper towels. Place the fillets, skin side down, on your work surface and rub with 1 tablespoon of the olive oil. Season with salt and pepper and press the basil strips into the flesh side of the fillets. 2. Heat the remaining 2 tablespoons olive oil and the butter in a large nonstick skillet over medium-high until the oil starts to sizzle. Place the fillets in the skillet, skin side down, and sauté for about 3 minutes, until the skin side is crisp. Turn and saute the fish about 1 minute longer, until the undersides are light brown. Pour the wine into the skillet, reduce the heat, cover, and simmer for about 1 minute longer, or until it is opaque and tender and flaky when pierced with the tip of a sharp knife. 3. Remove the skin from the fillets and transfer the fillets, skin side down, to a serving platter; cover loosely with foil to keep warm. 4. Add the beans, tomato, and corn to the pan you cooked the fish in and simmer for 3 to 5 minutes, until the beans are crisp-tender. Add the remaining basil and additional salt and pepper to taste and spoon the succotash over and around the red snapper fillets. Serve immediately with the lime wedges.
PAN SEARED RED SNAPPER
Lot's of compliments from my husband...(I have never tasted a fish this good)...WOW...am I Glowing or what?
Provided by Monika Rosales
Categories Fish
Time 25m
Number Of Ingredients 15
Steps:
- 1. combine all the dry ingredients, to make a dry rub. rub the skin side with the mixture.
- 2. in a medium-high skillet, place the butter & olive oil, place fish skin side down...4 mins... turn and finish 2 more mins.
- 3. meanwhile, make the topping smashed garlic, diced tomatoes, juice of lime or lemon, parsley & cilantro, olive oil
- 4. take fish out and pour topping
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A Culinary Symphony: Pan-Seared Red SNAPPER
Red snapper shines as the culinary muse in this delightful dish. The fish, renowned for its succulent taste and firm texture, takes center stage with a mesmerizing pan-seared finish. Lightly crisp from the heat, yet delicately moist within, each morsel captivates the palate with its exquisite flavors and aromas.
Simplicity reigns in this culinary creation, allowing the fish's inherent goodness to take precedence. A harmonious symphony of herbs and spices plays a supporting role, enhancing the natural flavors without overpowering them. A sprinkle of paprika infuses a vibrant hue and a hint of warmth, while aromatic thyme and oregano lend herbaceous notes. A squeeze of tangy citrus, in the form of fresh orange and grapefruit, brightens the dish, adding a refreshing contrast to the fish's richness.
The preparation of this dish extols the virtues of culinary finesse. Meticulously cleaning and marinating the fish ensures maximum infusion of flavors. The fish is then skillfully seared, resulting in a beautifully browned surface that seals in its succulent juices. The addition of sumptuous butter and vibrant citrus evokes an irresistible aroma that beckons diners to indulge.
This culinary masterpiece is a testament to the versatility of red snapper, a fish capable of gracing both simple and sophisticated preparations. Its understated elegance makes it a suitable choice for both casual gatherings and formal feasts. Accompanied by a medley of seasonal roasted or grilled summer squash and onions, the pan-seared red snapper stands tall as a beacon of culinary excellence.
Savor the Culinary Delights of Red SNAPPER
Savor the culinary artistry that is pan-seared red snapper. This dish, with its symphony of flavors and textures, leaves a lingering taste of culinary wonder. The simplicity of this preparation underscores the fish's natural beauty, while the infusion of herbs, spices, and citrus adds a delightful dimension of flavors. Technique plays a pivotal role, with the searing process creating a delectable combination of crispy and moist textures.
Treat your taste buds to this culinary masterpiece, a symphony of flavors and textures that pays homage to the bounty of the sea. Indulge in the succulent goodness of red snapper, expertly seared and infused with a medley of herbs, spices, and tangy citrus. Embrace the simplicity and elegance of this dish, and savor its lingering flavors and aromas. Let the pan-seared red snapper transport you to a culinary haven, where taste buds awaken and culinary artistry takes center stage.
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