Flirting with Flavors: Pan-Seared Snapper with Sauce Vierge
The fall is amongst us and as the season progresses, you might find yourself hosting some family friends, or perhaps an entire dinner party. Either way, it might be best to tune into Flirting with Flavors with our expert, Pamela Morgan, to find the best recipe.
WATCH as the star of Flirting with Flavors, Pamela Morgan teaches GenConnect how to make her delicious Pan Seared Snapper.
Even if fish isn’t your favorite, this recipe is definitely worth trying. Pan Seared Snapper is a great fish to cook if you’ve never cooked fish—and Pamela’s recipe is perfect for an early-fall meal.
Pan Seared Snapper (Serves 4)
For sauce:
1/2 cup extra virgin olive oil
2 tbsp lemon juice
1 tsp lemon zest
1 tbsp capers
1 tbsp pine nuts
1 tsp fresh oregano, chopped
1 tsp fresh marjoram, chopped
1 cup tiniest cherry tomatoes, halved
2 tbsp chopped olives
Salt and Pepper, to taste
For fish:
4 skin-on red snapper fillets
Neutral oil, for pan (like canola)
Salt and Pepper
Place all sauce ingredients in a bowl. Stir and season to taste. If you have the time, let sit for 1 hour before serving.
To cook the fish, score the skin of each fillet crosswise 1 inch apart. Season with salt and pepper. Heat a large skillet over high heat. When hot, add oil to coat the bottom of the pan. Heat until almost smoking, when you begin to see small wisps come from the oil.
Lay fillets two at a time in pan, laying them skin side down and away from you. Immediately press down firmly wish a fish spatula to prevent curling. Cook for 4-5 minutes, until skin is golden brown and crispy. Flip over onto other side to finish cooking for less than one minute. Repeat for remaining fillets.
Spoon over the sauce vierge and enjoy!
Find more of Pamela’s great recipes, here: http://www.flirtingwithflavors.com/
For more Flirting with Flavors videos: Click Here
Follow Pamela Morgan and Flirting with Flavors on Facebook, Twitter @PamFlavors, Pinterest and YouTube!
Category: Food & Wine, Lifestyle, Videos
