PAN SEARED RED SNAPPER
Chef Justin shows Chad how to cook his rendition of Florida Red Snapper while pairing it with a cucumber, tomato relish & spicy yogurt sauce.
Yield 4 Servings
Ingredients:
Preparation:
Yield 4 Servings
Ingredients:
Preparation:
Yield 4 Servings
Ingredients:
Preparation:
Yield 4 Servings
Ingredients:
- 4 six ounce snapper fillets
- Sea salt and fresh ground black pepper to taste
- 2 teaspoons olive oil
- 1/4 cup corn starch
Preparation:
- In a large sauté pan, heat the olive oil over medium-high heat.
- Lightly coat the skin side of each snapper fillet with corn starch.
- Carefully add the coated snapper fillets to the oiled pan. Cook snapper fillets for 2 to 3 minutes on each side until completely cooked throughout.
- Remove fillets from pan and serve with cucumber relish and yogurt sauce.
Yield 4 Servings
Ingredients:
- 2 large Florida cucumbers, diced
- 2 large Florida tomatoes, seeded and diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons rice wine vinegar
- 1 tablespoon olive oil
- Sea salt and fresh ground black pepper to taste
- 1 lemon, juiced
Preparation:
- In a medium sized bowl, combine all ingredients and mix well.
- Season the relish to taste with salt and pepper.
Yield 4 Servings
Ingredients:
- 1 cup Greek style yogurt
- 1 lemon, juiced
- 1 tablespoon seasoning mix (blackened or seafood spice)
- Sea salt and fresh ground black pepper to taste
Preparation:
- In a medium sized bowl, combine all ingredients and mix well.
- Season the sauce to taste with salt and pepper.