Delicious red snapper fillet
Red snapper fillet served with pumpkin rice and lobster topping
Equipment
- Frying pan
Ingredients
- 1 lb red snapper Clean and washed with lemon or lime and patted dry
- salt
- 1 tbsp Mrs. Dash original Use the version with no salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- 2 tbsp capers
- 1 tbsp olive oil
- 2 tbsp butter
- 1 bunch cherry or grape tomatoes
- 3 sprigs of parsley
- ¼ teaspoon flour
- 4 cloves garlic (chopped)
- 1 teaspoon lime juice
Instructions
- Cut snapper fillet into two pieces
- Pat the red snapper dry
- Add dry seasoning (salt, pepper, Mrs. Dash, garlic powder)
- Let the snapper marinate for 30 minutes
- Add ¾ a stick of butter, or two generous tablespoons to hot frying pan
- Add snapper (skin down)
- Let it sear for about 4 minutes on one side, then turn it over and let it sear on the other side.
- Add capers, tomatoes, chopped garlic, lime juice, to sauce and move fish around in pan
- Remove fish then add parsley, turmeric, flour, water and olive oil, stirring contents in pan
- Cover pan for 2 minutes so that tomatoes can tenderize better.
- Remove from stove top and pour over or around your plated snapper
Notes
Pumpkin Rice
For the rice I cut some pumpkin pieces and placed them in a pot of boiling water. When the pieces were all tender, I added olive oil, salt, garlic powder, chopped parsley and rice. I covered the pot and let it cook for a few minutes.
Lobster
Boil lobster, and using a lobster cracker, crack open the claws to remove the meat. Using a pair of shears, cut open the tail to secure the meat.
Add butter garlic, and paprika to a hot pan and add lobster meat.
Saute for a few minutes and remove from heat. Don't over cook. Enjoy!
Plating
I used a circular cutter and filled it with the cooked rice on a flat plate, gently pressing the content it. You can use a small bowl. I slowly removed the cutter, in order to create a dome. I them placed the snapper on the rice, then place the lobster meat on the snapper, scooped up the tomatoes with a spatular and placed it on the opposite side of the plate. I then added the sauce with the capers around the plate. Then topped it all of with some micro greens.