## Sautéed Snapper with Cilantro Butter Sauce and Papaya-Litchi Salsa: A Culinary Journey Through Tropical Flavors ##
Embark on a tantalizing culinary adventure with our sautéed snapper recipe, a symphony of flavors that captures the essence of tropical paradise. Pan-seared to perfection, the delicate snapper fillet is enveloped in a luscious cilantro butter sauce, a harmonious blend of aromatic cilantro, rich butter, and a hint of zesty lemon. Accompanying this culinary masterpiece is a vibrant papaya-litchi salsa, a tropical medley of sweet papaya, juicy litchis, refreshing cucumber, and a touch of spicy jalapeño, offering a refreshing contrast to the richness of the fish. This delightful dish promises an explosion of flavors and textures, transporting you to a tropical oasis with every bite.
RED SNAPPER WITH CILANTRO, GARLIC, AND LIME
Steps:
- Preheat broiler and lightly oil a shallow baking pan (1 inch deep).
- Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper. Toss together cilantro, garlic, and zest in a small bowl.
- Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.
30 BEST WAYS TO COOK SNAPPER
Try these snapper recipes for an easy fish dinner any night of the week! From baked to grilled to fried, there are plenty of tasty ways to prepare snapper.
Provided by insanelygood
Categories Recipe Roundup Seafood
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
SAUTEED RED SNAPPER
The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. You can also make this dish with black sea bass. The skin of both fish is edible and crisps nicely in a skillet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Cut each snapper fillet in half crosswise. Season flesh with salt and cayenne pepper.
- Heat oil in a large skillet over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.
PAPAYA-CILANTRO SALSA
Steps:
- Gently mix together the onions, lime juice, cilantro, honey and papaya in a bowl. Season with salt and pepper.
SEARED RED SNAPPER WITH GINGER, GARLIC AND CILANTRO SOY SAUCE
Big title that sounds good to me! Had it in my massive files. From Matisse, Beimar. I cut this from a newspaper. Note: This recipe is for 1 serving so add to it accordingly to increase.
Provided by Oolala
Categories Asian
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Dredge fish in cornstarch to coat.
- Heat the olive oil to hot, in an appropriate sized pan, and cook (fry) the fish until just done, about 2-3 minutes.
- Remove fish from pan and set aside.
- Heat sesame oil in the pan until steaming.
- Add ginger and garlic.
- Apply this mixture over fish.
- Combine the soy sauce and water and pour over the fish.
- Now add the cilantro on top and then the sesame seeds (I like toast seeds for a nice flavor).
Nutrition Facts : Calories 1072.7, Fat 88, SaturatedFat 12.7, Cholesterol 79.8, Sodium 1689.4, Carbohydrate 17.3, Fiber 7.3, Sugar 0.8, Protein 58.1
PAN-SEARED RED SNAPPER WITH LEMON- ZEST BUTTER SAUCE
Provided by Molly O'Neill
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Grate the zest from 1 of the lemons, carefully avoiding the pith. Set aside.
- Using a paring knife, remove the peel in long strips from the second lemon, scraping off any pith. Cut the peel into a fine julienne. Bring a small saucepan half full of water to a boil and add the strips. Boil 1 minute. Drain and rinse the strips under cold water. Drain on paper towels. Set aside.
- In a small heavy saucepan, simmer the lemon juice, orange juice, shallot, peppercorns and grated zest, uncovered, until the mixture is reduced by half, about 5 minutes. Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids and return the liquid to the pan and set it over very low heat.
- Whisk chunks of cold butter into the sauce one at a time, whisking continuously. When all the butter has been incorporated, immediately remove the pan from the heat. (The sauce will separate if it becomes too hot.) Transfer the sauce to a small thermos or to a glass cup set inside a bowl of very warm water.
- Place a large skillet over medium-high heat. When hot, add the oil. Add salt and pepper to snapper fillets taste. Place the snapper fillets in the pan and cook, turning once, until they are lightly browned and just cooked through, about 3 minutes per side. Transfer the fillets to 4 warm plates. Coat with the sauce, garnish with parsley and lemon-zest strips and serve.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 33 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 16 grams, Sodium 771 milligrams, Sugar 4 grams, TransFat 1 gram
SAUTEED RED SNAPPER WITH GINGER-LIME BUTTER
This is one of many Cooking Light recipes that I've found to be easy, healthy and very tasty. You can easily substitute halibut or tilapia for the snapper. I served it with Simple Thai Coconut Rice and it was delicious!
Provided by carmenskitchen
Categories Very Low Carbs
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients in a bowl. Stir in 1/4 teaspoon salt. Cover and chill.
- Heat a large nonstick skillet over medium-high heat.
- Sprinkle both sides of fish with remaining salt and pepper.
- coat pan with oil.
- add fish to pan; cook 3 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness.
- Place one filet on each of 4 plates and top with a 1 1/2 teaspoons of butter mixture.
- Serve with lime wedges if desired.
Nutrition Facts : Calories 266.4, Fat 8.4, SaturatedFat 3.5, Cholesterol 91.3, Sodium 563.8, Carbohydrate 0.1, Fiber 0.1, Protein 44.8
SAUTEED SNAPPER WITH CILANTRO BUTTER SAUCE AND PAPAYA - LITCHI SALSA
Steps:
- For Sauce: Boil all ingredients in a heavy medium saucepan until liquid is reduced to 3 tbsp, about 10 minutes. Strain through a sieve and set over a heavy small saucepan, pressing on solids with back of spoon (Can be prepared 1 day ahead. Cover and refrigerate.) For Salsa: Mix all ingredients in bowl. Season to taste with salt and pepper. Cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.) For Fish: Heat oil in a heavy learge skillet over medium high heat. Season fish with salt and pepper. Add fish to skillet and cook until cooked through, about 4 minutes per side. Meanwhile, bring sauce to simmer. Gradually add butter 1 piece at a time, whisking just until melted. Spoon sauce onto plates. Place fish atop sauce. Spoon salsa over and serve.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and ensure that you don't miss anything.
- Choose fresh, high-quality ingredients: The quality of your ingredients will greatly impact the taste of your dish. Look for fresh, brightly colored vegetables and herbs, and make sure your fish is fresh and flaky.
- Don't overcrowd the pan: When sautéing, it's important to not overcrowd the pan. This will prevent the fish from cooking evenly and will make it more likely to stick to the pan.
- Cook the fish until it is just cooked through: Overcooking the fish will make it tough and dry. Cook it just until it is opaque in the center.
- Make sure the butter sauce is hot: When you add the butter sauce to the fish, make sure it is hot. This will help it emulsify and create a smooth, flavorful sauce.
- Serve the dish immediately: This dish is best served immediately after it is cooked. The fish will be at its best when it is hot and flaky, and the sauce will be warm and flavorful.
Conclusion:
This sautéed snapper with cilantro butter sauce and papaya-litchi salsa is a delicious and impressive dish that is perfect for a special occasion. The fish is cooked to perfection and the sauce is rich and flavorful. The salsa adds a bright and refreshing touch to the dish. With a little planning and effort, you can easily create this restaurant-quality meal at home.
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