Snapper fillet skin#
It is best to choose a snapper fillet that has the skin on it as that helps to hold the fish together while it is cooking and delivers a great flavor too.Ī higher heat is good for baking your fish fillets as that cooks them quickly and locks in the moisture. You want the flesh of the fish to bounce back at your touch and have a nice clean smell. When you are choosing a fillet at your fishmongers, you want to make sure the fish is firm to the touch and doesn’t smell too “fishy.” Generally if a fish is squishy to the touch and smells too much of fish it is starting to go bad. Today we are going to share with you some best practices to follow when baking a red snapper recipe. It is most commonly found in the Caribbean and along the mid-atlantic coast. All of them complement this pan fried snapper to a tee.Red snapper is a beautiful fish characterized by its bright red or metallic pink skin. You can't go wrong with any of these side dish suggestions. Sautéed spinach or kale would also be yummy! If you're looking to up your veggie intake, I also like to serve this fish with a mixture of cauliflower, broccoli, and baby carrots. If you prefer grains, you can opt for seasoned wild rice, brown rice, or rice pilaf. See her picture below (thanks, Leesa, for sharing your photo!). My sister serves her red snapper with an orzo, spinach, and pine nut mixture, which sounds divine. Lemon caper butter sauce is a natural pair for simple carbs like pasta or potatoes. This pan fried snapper goes well with a variety of sides. This will break up the inside membranes and make the lemon juicier and easier to squeeze. To get the most juice from a lemon, roll a whole lemon around on your countertop with the palm of your hand while using firm pressure. You don't want the fish to be sizzling too hot or the butter will burn. When pan frying fish, use medium heat, not high heat. When pan frying red snapper, it's best to use real, salted butter for the best flavor and consistency! Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon. I prefer to use BPA-free glass containers with locking lids. Store in airtight containers for best results. If you have leftovers, store them covered in the refrigerator and eat the very next day for best results. Transfer fish to a plate and serve with your favorite side dish. Spoon the lemon butter caper sauce over the fish and heat just until hot - about 30 seconds. (4) Slow simmer for about 30 seconds, then return the fish to the pan. Now it's time to make the lemon caper butter sauce! Add the remaining butter, lemon juice, capers (drained), and parsley flakes. (3) Remove the fish from the pan and set aside. Tip: When pan frying fish, use medium heat, not high heat.
Flip fish over and cook for another 3-4 minutes. When the butter starts to bubble a bit, add the fillets, SKIN SIDE UP, and slow simmer for 3-4 minutes. (2) Now, melt butter in a pan over medium heat. Next, lightly sprinkle each side with salt, pepper, garlic powder, and onion powder. This will help reduce splatter while cooking. (1) First, pat both sides of the fillets with a paper towel. Pan frying red snapper is a quick and easy way to enjoy delicious seafood!
Snapper fillet how to#
Salt, pepper, garlic powder, onion powder, and parsley flakes How to Make It Lemon - you can substitute bottled lemon juice. The skin holds the fish together better after cooking and it crisps up so nicely from the butter.īutter - salted butter is recommended as it adds a flavor boost to the capers and lemonĬapers - don't leave these out! They add a tangy, lemony flavor boost to the sauce! Red snapper fillets - I like the skin on for this recipe. There are only 9 ingredients for this mouth-watering, pan fried snapper recipe!
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