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.
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MemeGuard
[email protected]This recipe was very easy to follow and the results were delicious! The snapper was flaky and flavorful, and the relish was a perfect complement. I will definitely be making this again.
Jacqui Davis
[email protected]I'm not a big fan of fish, but this dish was surprisingly good! The snapper was cooked perfectly and the relish was very flavorful. I'll definitely be making this again.
O'Brien Kathakamba
[email protected]This dish is a bit too expensive for my budget. I'll probably try a different recipe next time.
Syed Anees
[email protected]I love this recipe! The snapper is always cooked perfectly and the relish is so flavorful. I've made this dish several times and it's always a hit.
Daham Prabashvara
[email protected]This recipe was a bit too spicy for my taste. I think I'll try it again with less chili pepper next time.
Katlego Magaoga
[email protected]I made this dish for a dinner party and everyone raved about it! The snapper was cooked to perfection and the relish was a delightful surprise.
Amber Valdez
[email protected]This recipe is a keeper! The snapper was so flavorful and the relish was the perfect accompaniment. I can't wait to make this again for my friends.
John Herbert
[email protected]I'm not sure what I did wrong, but my snapper turned out mushy and bland. I think I might have used the wrong type of fish.
richard roberts
[email protected]This was the best red snapper I've ever had! The fish was cooked perfectly and the relish was divine. I will definitely be making this again and again.
Deepak Gurung
[email protected]I followed the recipe exactly and the snapper came out dry and overcooked. I think I'll try a different recipe next time.
Its Shayan Khan
[email protected]This dish was a bit too complicated for my liking. I prefer simpler recipes.
MD JALAL UDDIN (মোঃ জালাল উদ্দিন)
[email protected]I'm not a big fan of fish, but this dish changed my mind! The snapper was so flaky and flavorful, and the relish added a nice zing.
Teddy Stevens-bolt
[email protected]This recipe was easy to follow and the results were amazing! The snapper was perfectly cooked and the relish was the perfect complement.
Young JA
[email protected]The pan-seared red snapper was delicious, but the citrus-herb relish was a bit too tangy for my taste.
Francisca Anane
[email protected]I made this dish last night and it was a hit with my family! The snapper was cooked beautifully and the relish was so flavorful. I will definitely be making this again.
DAVID mukasa
[email protected]This pan-seared red snapper with citrus-herb relish was an absolute delight! The fish was cooked to perfection, with a crispy skin and flaky, tender flesh. The relish added a bright, herbaceous flavor that perfectly complemented the fish.