Pan Seared Snapper
Ingredients:
For the Fish:
- (2) 8 to 10-ounce fresh snapper fillets, skin-on
- ¾ teaspoon onion powder
- ½ teaspoon dried paprika
- liberal salt, black pepper and cayenne pepper to taste
- 3 tablespoons butter
For the Sauce:
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley leaves, finely chopped
- 1 tablespoon minced garlic
- 1 teaspoon lemon juice, freshly squeezed
- ½ teaspoon lemon zest
Directions
- Season both sides of the snapper with the onion powder, paprika, and salt, black pepper and cayenne pepper to taste.
- Heat a skillet over medium-high heat.
- Melt the butter in the pan.
- Place the seasoned snapper fillets skin-side down in the skillet.
- Cook for about 2 to 3 minutes, or until the skin is browned lightly and pulls away from the skillet easily.
- Flip the snapper fillets to skin-side up in the pan.
- Cook for an additional 2 to 3 minutes, or until just cooked through, then flip the fillets again.
- Spoon the olive oil, lemon, parsley and garlic mixture over the fillets.
- Cook for 1 additional minute, then remove from heat.
- Serve immediately.
Notes
The garlic lemon butter sauce is absorbed into the fish during the residual cooking process that occurs for a few minutes after removing the skillet from heat.
Thicker fillets usually cook 3 minutes per side, while thinner fillets only take about 2 minutes per side to cook through.
Source: asprinklingofcayenne.com
