Pan Seared Vermilion Snapper Recipe
Discover how to make a delicious pan seared Vermilion snapper with our easy, step-by-step recipe guide. Perfect for any dinner!
Equipment
- Skillet (preferably cast iron)
- Fish spatula
- Mixing bowls
- Measuring spoons and cups
Ingredients
- 4 6 oz each Vermillion snapper fillets
- 2 tbsp Olive oil
- 2 tbsp Butter
- 1 tsp Salt
- ½ tsp Black pepper
- 2 tbsp Lemon juice
- 2 tbsp chopped Fresh parsley
- 2 cloves minced Garlic
Instructions
Prepare Your Ingredients
- Gather all ingredients: Having everything in front of you simplifies the process.
Season the Snapper
- Season the fish: Generously season both sides of the Vermillion snapper fillets with salt and pepper.
Heat the Skillet
- Prepare your skillet: Heat olive oil over medium-high heat until hot but not smoking.
Cook the Snapper
- Place the fillets: Carefully lay the fillets skin side down in the skillet.
- Cook until golden: Let them cook undisturbed for about 4-5 minutes until the skin is crispy.
- Flip carefully: Use a fish spatula to flip the fillets, adding butter and minced garlic to the skillet.
- Cook the other side: Allow cooking for another 3-4 minutes.
Final Touches
- Add lemon and parsley: Squeeze fresh lemon juice over the fillets and sprinkle with chopped parsley.
Notes
- Don’t overcrowd the skillet: Cook in batches if necessary to keep the skin crispy.
- Control the heat: Adjust the heat if the skillet gets too hot to prevent burning the butter.