Pan-Seared Red Snapper w/ Passion Fruit Sauce
Light, flaky fish with a bright citrus kick! I also enjoy a deep fried crispy version to this fish recipe. The Passion Fruit Sauce is used as a dipping and smothering sauce! So, good!
Equipment
- Frying Pan or Skillet
- Knife
- Metal Spatula
Ingredients
- 8 ounces red snapper (2 fillets) swap other varieties of snapper
- 1 tbsp flour Use gluten-free AP flour if needed
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 1 divided 1 lemon (1/2 juiced) (1/2 cut into wedges)
- 1/2 cup MF Passion Fruit sauce
Instructions
- Pat snapper fillets dry. Season on both sides with salt, allspice, and pepper. Dust with flour, and shake off any excess.
- Prepare a heavy pan with the olive oil and 1 tablespoon butter. Heat on medium-high until butter is melted but not browned, reduce the heat to medium.
- Place the fillets in the pan and cook about 4 minutes. Allow the fillets the time to cook until they're ready to flip. Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They will release when they are finished cooking.
- Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking. Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
- Reduce heat to low, squeeze 1/2 of a lemon and, pour Passion Fruit sauce over the fillets, and let it coat the fish for 1 minute.
- Serve fish hot with Jasmine rice and sautéed greens. Slice the remaining 1/2 of the lemon into 4 wedges and serve on the side.
Notes
Feel free to substitute and always use fresh fish of your choosing. Also, in this recipe the fish can be cooked with or without flour or any coating.
A fish is considered fresh if it has clear, bright eyes, firm flesh that springs back when pressed, red gills with no odor, and a mild, clean smell with no fishy or sour scent; if the fish appears discolored, has dull eyes, slimy gills, or a strong fishy smell, it is not fresh.