Tropical Pan Seared Snapper Fillet Recipes

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PAN SEARED RED SNAPPER



Pan Seared Red Snapper image

This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.

Provided by OCTOBERK8

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 2

Number Of Ingredients 8

2 (4 ounce) fillets red snapper
1 tablespoon olive oil
1 lemon, juiced
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
¼ cup chopped green onions
1 teaspoon ground ginger

Steps:

  • Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
  • Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g

PAN SEARED SNAPPER RECIPE - (4.6/5)



Pan Seared Snapper Recipe - (4.6/5) image

Provided by garciamoss

Number Of Ingredients 8

Four 8-ounce boneless Japanese red snapper fillets, skin on, cut in half money buys
Kosher salt and ground black pepper
1/4 cup olive oil
2 cups white wine
1/2 cup heavy cream 1 teaspoon saffron threads
3 tablespoons unsalted butter
4 ounces plain potato gnocchi
1 ounce goat cheese

Steps:

  • Preheat oven to 325°F. Season the snapper fillets on both sides with salt and pepper, and score the skin. Heat olive oil in an ovenproof sauté pan over medium-high heat. Place the fish, skin side down, in the pan and sear until crispy. Transfer the pants of the oven and continue to cook for another five minutes. While the fish is cooking, bring a large pot of salted water boiling. Remove pan from the oven, place fish on a platter, and loosely cover with foil to keep warm. Set the pan over medium-high heat, pour in the white wine and bring to a simmer. Simmer, uncovered, for two minutes. Add the cream and Safwan; continue to cook, reducing the sauce until it is big enough to cling to the back of a spoon. Whisk in 2 tablespoons of butter and season to taste. Strain the sauce through a fine mesh sieve into a bowl. Return the strained sauce to pan. Add the gnocchi to the boiling water; boil until they float to the surface of the water. Drain and return to the pan with the remaining tablespoon of butter. Blend in the goat cheese, and adjust the seasoning, if necessary. Serve gnocchi with the fish and sauce Serving Suggestion: serve the snapper to one side of the plate. Place the gnocchi in a small rice bowl, and present the saffron sauce in a shot glass or small dish next to that. If you like, drizzle with balsamic reduction and green oil for style and color.

TROPICAL PAN SEARED SNAPPER FILLET



TROPICAL PAN SEARED SNAPPER FILLET image

Categories     Fish

Yield 4 servings

Number Of Ingredients 14

1/4 cup julieneed red onion
1/2 cup lime juice
1 avocado, diced
1 jalapeno, diced
1 tomato, diced
2 T chopped cilantro
1/4 cup rice vinegar
3 ripe plantains
1 potato
8 oz unsalted butter
4 snapper fillets
1 tsp blackened seasoning
salt and pepper to taste
1 cup olive oil

Steps:

  • Salsa: combine onion, lime juice, avocado, jalapeno, tomato, cilantro, rice vinegar and salt and pepper. set aside Plantain mash: peel plantains and potato, boil until tender, remove from heat, and drain. combine cooked potato and plantains with butter, salt and pepper to taste, and keep warm until serving Snapper: season the fillets. Heat a large saute pan over med high heat. Add the oil and then the butter. saute the fillets until crisp. turn and cook the other side. It will take about 5 min total. Divide the plantain mash among 4 plates and place a fillet on top of each portion. Serve with salsa on the side and garnish with scallions and fried plantain chips

PAN SEARED GROUPER WITH TROPICAL SALSA



Pan Seared Grouper with Tropical Salsa image

Provided by Bobby Flay

Categories     main-dish

Time 31m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups cubed mango
2 cups cubed pineapple
2 cups cubed papaya
1 cup diced roasted peppers
1 bunch diced cilantro leaves
2 limes, juiced
2 tablespoons diced jalapenos
2 tablespoons olive oil
8 to 10 ounces grouper fillet per person
Cajun spice, for coating
Mixed greens, for serving

Steps:

  • To make the tropical salsa: Mix all ingredients except oil, grouper and Cajun spice. Let sit while you prepare the grouper.
  • To make the grouper: In a cast iron frying pan, heat olive oil until smoking. Coat both sides of grouper with Cajun spice. Place coated grouper in pan. Cook for 2 to 3 minutes per side (depending on thickness) until done. Transfer grouper to a serving dish, placing on top of mixed greens. Spoon Tropical Salsa on top of fish.
  • * Cook's Note: This recipe also works well with flounder and other types of fish.

PAN-FRIED BLACKENED RED SNAPPER



Pan-Fried Blackened Red Snapper image

This is a recipe that I came up with one night after finding some red snapper in the freezer. It can also be done with catfish, flounder, perch, or pretty much any white fish. Remember that the thinner the fillet, the shorter the cook time.

Provided by toddmaloney

Categories     Seafood     Fish     Catfish

Time 19m

Yield 4

Number Of Ingredients 10

1 tablespoon sweet paprika
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons lemon pepper
1 pinch cayenne pepper, or more to taste
¼ cup olive oil
2 tablespoons butter
4 (4 ounce) fillets red snapper, patted dry

Steps:

  • Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
  • Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
  • Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
  • Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 4.6 g, Cholesterol 56.9 mg, Fat 21.1 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 5.9 g, Sodium 2069.1 mg, Sugar 1.2 g

PAN-SEARED RED SNAPPER WITH LEMON- ZEST BUTTER SAUCE



Pan-Seared Red Snapper With Lemon- Zest Butter Sauce image

Provided by Molly O'Neill

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 lemons
1/4 cup lemon juice
1/4 cup orange juice
1 shallot, finely chopped
1 1/2 teaspoons whole peppercorns
8 tablespoons very cold butter, cut into 16 chunks
2 tablespoons olive oil
4 7-to 8-ounce red snapper fillets
Salt and freshly ground black pepper to taste
2 tablespoons parsley, finely chopped

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

PAN-SEARED RED SNAPPER WITH CITRUS-HERB RELISH



Pan-Seared Red Snapper with Citrus-Herb Relish image

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

1 orange, peeled and segmented into supremes
1 pink grapefruit, peeled and segmented into supremes
1 celery stalk, peeled and thinly sliced on the bias
1 tablespoon fresh mint, finely sliced, plus more for garnish
2 teaspoons chives, chopped
Coarse salt and ground white pepper
2 teaspoons safflower or canola oil
2 red snapper fillets, skin-on, about 1 1/2 pounds

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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