SNAPPER FILLETS WITH HERB AND CAPER BUTTER
A good and simple way to use all that snapper we've been catching! *an Aussie tablespoon contains 4 teaspoons!
Provided by JustJanS
Categories Australian
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Herb and Caper Butter:.
- Combine all ingredients in a small bowl.
- Snapper:.
- Heat oil in a large frying pan.
- Dust each fillet with seasoned flour and cook 2-3 minutes per side-or until done to your liking.
- Serve fish at once with the savoury butter.
LEESA'S RED SNAPPER FILLETS WITH LEMON CAPER SAUCE
Pan Fried Snapper is a delicious and healthy meal that's ready in 10 minutes! Learn how to quickly cook red snapper with lemon butter caper sauce. If you're nervous about cooking fish, this recipe for red snapper fillets is a great place to start.
Provided by Anne Clark
Categories Main Course
Time 10m
Number Of Ingredients 6
Steps:
- Pat fish fillets with paper towel. Lightly sprinkle each side with salt, pepper, garlic powder, and onion powder. Exact measurements are not given as you only want to lightly sprinkle these seasonings on each side of the fish.
- Melt 2 tablespoons of butter in a pan over medium heat. Add the fillets, SKIN SIDE UP, and slow simmer for 3-4 minutes. Flip fish over and cook for another 3-4 minutes. Use medium heat, not high heat. You don't want the fish to be sizzling too hot or the butter will burn.
- Remove the fish from the pan and set aside. Add the remaining butter, juice of one lemon, capers, and parsley flakes. Slow simmer for about 30 seconds, then return the fish to the pan. Spoon the sauce over fish and heat just until hot - about 30 seconds. Transfer fish to a plate and serve with your favorite side dish.
Nutrition Facts : ServingSize 1 serving, Calories 429 kcal, Carbohydrate 2 g, Protein 45 g, Fat 26 g, Cholesterol 142 mg, Sodium 524 mg, Sugar 1 g, SaturatedFat 15.2 g, TransFat 0.9 g
SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE
Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white fish with a thin skin that will get super-crispy in the pan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
- Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
- Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.
SNAPPER WITH BROWNED BUTTER AND CAPERS
Categories Bake Low/No Sugar Wheat/Gluten-Free Lemon Snapper Gourmet
Yield Serves 2
Number Of Ingredients 9
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.
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