Crispy Skin Snapper With Caper Salsa Food

OVEN-ROASTED SNAPPER WITH TOMATO AND CAPER SALSA

Steps:

• Preheat the oven to 425°F, line a shallow baking pan with foil and coat with nonstick spray.
• Place the snapper, skin side down on the prepared pan. Drizzle with about 1-1/2 tablespoons of the lemon juice and 1 tablespoon of the olive oil. Season with salt and pepper and set aside.
• Heat the remaining tablespoon of olive oil along with the butter in a pan over medium heat. Add the red onion and cook just until softened, about 2 minutes.
• Stir in the tomatoes and capers. Season to taste with salt and pepper and remove from the heat. Stir in the parsley and remaining lemon juice and set aside.
• Roast the fish for 8 to 12 minutes (depending on thickness), until opaque in the center, but still moist. Do not overcook.
• To serve, transfer the fish to a platter and garnish with sprigs of parsley and lemon wedges.

RED SNAPPER WITH CAPER SALSA

Steps:

• 1. Heat Grill to medium high Brush snapper filets with olive oil and season with salt and pepper.
• 2. Grill snapper until fish flakes easily. Remove from heat * careful don't overcook the fish**
• 3. For the Salsa : Heat the olive oil in a saute' pan. Add the onions and garlic, saute for 30 sec. Immediately add the vinegar, tomatoes, capers, olives and thyme. Simmer for 3 min. Season with salt and pepper.
• 4. Serve the Salsa over the snapper on a bed of white rice . Lovely and sooo darn good !

SNAPPER WITH BROWNED BUTTER AND CAPERS

Steps:

• Preheat oven to 350°F.
• In a small skillet cook butter over moderate heat until it begins to brown and stir in shallot. Cook shallot until softened but not browned, about 2 minutes. Remove skillet from heat and stir in lemon juice.
• In a small bowl stir together parsley, capers, lemon pulp, and zest.
• Put fish fillets in a jelly-roll pan, skin sides down, and sprinkle with salt and pepper to taste. Brush fillets with butter mixture and sprinkle with parsley mixture. Bake fillets in middle of oven until just cooked through, about 12 minutes, and garnish with lemon slices.