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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mariya rai
[email protected]Overall, I thought this was a good recipe. The fish was cooked well and the flavors were good.
Ubaid Ch
[email protected]This recipe is a bit too complicated for me. I prefer simpler recipes.
Joey Davis (SYYNC IS JINXED)
[email protected]I'm not sure why, but my fish fell apart when I tried to flip it.
abimael peña
[email protected]The fish was a little overcooked for my taste, but otherwise the recipe was good.
Perla Arzola
[email protected]I thought the recipe was a bit bland. I would add more spices next time.
Leilani Isenhower
[email protected]I'm not sure what I did wrong, but my fish didn't turn out as good as the pictures.
Written skills
[email protected]I was worried that the fish would be dry, but it was actually very moist and flavorful.
Audreana Naranjo
[email protected]I followed the recipe exactly and the fish turned out perfectly. I'm so impressed!
Nandin erdene Munkhbaatar
[email protected]This was the best pan-seared red snapper I've ever had. Thanks for sharing the recipe!
Ibsaa
[email protected]This recipe is a keeper! I'll definitely be making it again.
Mark Allen Supsupin
[email protected]I'm not a big fan of fish, but this recipe changed my mind. The fish was so flavorful and moist.
Rabbi Sheikh
[email protected]I served this fish with a side of roasted vegetables, and it was a perfect meal.
Kelly Sikazwe
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the fish is always delicious.
Md sohan Islam
[email protected]I added a few extra spices to the rub, and it turned out even better than I expected.
Israel Eshiet
[email protected]I love the simplicity of this recipe. It lets the natural flavor of the fish shine through.
Keana Irving
[email protected]This was my first time cooking red snapper, and I'm so glad I tried this recipe. It was easy to follow and the fish turned out perfectly.
David farciert enhorabuena
[email protected]I've made this recipe several times and it always turns out great. The fish is moist and flavorful, and the crispy skin is to die for.
Oscar Forseth
[email protected]This pan-seared red snapper recipe was a hit with my family! The fish was cooked perfectly and the flavors were amazing.