This is a wonderful recipe for Crispy Skinned Red Snapper and Herb Sauce. I just steamed a few asparagus spears, finished them with a few drops of fresh lemon juice and then served them with the crispy hot red snapper. Just the perfect amount for a week night dinner.
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30 Minute Meal, Casual Dinner Party, Cook Top Dinner, Easypeasy for One, For Foodies, Healthy, Simple, Summer, Week Night Dinner
Degree of Difficulty
1 lbfilletof red snapper
2filletsanchovyor 1 tablespoon of anchovy paste (optional)
1cupchopped herbssuch as parsley, dill or basil
1tbspnchopped pickles or caperscornichons or chile
2tbspnfresh lemon juice
Gather all ingredients before starting recipe.
Chop herbs, pickles, slice garlic and combine with anchovy in a small bowl.
Add the juice of 1 lemon and 5 tablespoons of olive oil. Mix together and set aside.
Cut snapper fillet in 2 and season red snapper with kosher salt on both sides.
Cut off the bottom inch of asparagus, rinse in cold water, place in a microwave safe dish and cover with cling wrap. Set aside until the snapper has been cooked.
Add 1 tablespoon of oil to a medium sized skillet. Turn the heat to medium and add the snapper to the warming skillet, skin side down. Cook the snapper for about 4-5 minutes, or until you hear sizzling and the skin has become crisp. Turn the snapper and continue to cook for another 6-8 minutes, or until the flesh has turned opaque.
Microwave asparagus on high for one minute, remove and strain. Drizzle with fresh lemon juice.
Serve red snapper with a drizzle of the herb sauce and asparagus spears on the side.
Cooking the snapper over medium heat for 4-5 minutes will render the fat and crisp the skin evenly.