Red Snapper Fillet
There’s nothing quite like a good cut of Fish, started stove top where it achieves a crispy flavorful Skin and finished in the oven with a little Butter for that buttery flakey finish. This delicious Fish is cooked done in 15 minutes, start to finish; perfect for a no fuss weeknight dinner.
I’m finding of late that stainless steel is the best way to go for Fish and I’m slowly becoming more confident in my Fish cooking abilities. Getting the pan right and investing in a Fish spatula has been key.
When cooking in a stainless steel pan be sure to get the oil hot before adding in the protein, be it Fish, Meat or Eggs. I find it cleans up easily too.
Organic Ingredients, serves 2
2 Fillets Red Snapper, skin on - approx. 6-8oz. each
2 Tbsps. Olive Oil
Salt & Black Pepper, to taste
1 Tbsp. Butter
1/2 a Lemon Juice
1 Tsp. Dijon Mustard
Pat Fish Fillets down with paper towels to dry them, season well with Salt & Black Pepper.
Start with a medium sized stainless steel pan for best results. Add two tbsps. Olive Oil and bring to high heat. Once Oil is hot carefully put the Fillet is skin side down.
Cook for approximately 3 minutes while the skin nicely crisps. Add 1/2 a tbsp. Butter on top of each Fillet and transfer pan to a 400f oven and cook for 10 minutes.
Carefully remove pan from oven being careful never to touch the handle as it will be very hot. To remember, I keep a towel wrapped around the handle the entire time once I’ve removed it from the oven.
Using a spatula remove Fish from pan and plate. Add the Juice of half a lemon to the pan and 1 tsp. Dijon Mustard and bring to high heat. Stir and reduce for about a minute before pouring the Sauce over the Fish and any Vegetables you’re serving it with. Enjoy.
Fillets are cooked in hot Olive Oil, skin side down for 3 minutes on high heat
Skin has cooked for 3 minutes and is crispy and delicious. ½ Tbsp. Butter added on each fillet before cooking in a 400f oven for 10 minutes.
Red Snapper out of oven, cooked & ready to be plated
Sauce in a reduction of the pan drippings with a splash of Lemon, Dijon Mustard, and Salt & Pepper to taste. You could use White Wine in lieu of Lemon and add fresh Parsley and/or Capers here if you like.
Served with steamed Baby Potatoes and Coleslaw Salad