If you're craving a fresh, vibrant dish that looks gourmet but doesn't require a culinary degree, this Pan-Cooked snapper recipe is for you. The mild, flaky snapper pairs perfectly with a zesty citrus-herb butter sauce, while the creamy spiced carrot purée adds warmth. Finish it off with smoky charred romaine for some extra flair. It's a simple yet elevated easy fish recipe that's great for weeknight dinners or a weekend treat!
Why It's a Perfect Family Recipe
This recipe is versatile and perfect for a sit-down family meal. The snapper cooks quickly and is mild enough for picky eaters, while the carrot purée adds a touch of sweetness and a smooth texture kids love. The charred romaine brings a smoky flavor that adults will appreciate, and it gives you an excuse to sneak in more greens. Plus, you can swap ingredients based on what you’ve got on hand, so it’s budget-friendly, too!
Ingredients:
For the Pan-Cooked Snapper:
4 snapper fillets (or substitute with another white fish fillets like grouper or triggerfish)
Salt and black pepper
2 tablespoon olive oil
2 tablespoon butter
For the Citrus-Herb Butter Sauce:
Juice and lemon zest of 1 lemon
Juice and orange zest of 1 orange (small)
2 tablespoon chicken broth (or water)
1 clove garlic - pressed
4 tablespoon cold butter, cubed
1 tablespoon fresh parsley or thyme, chopped
Salt and pepper to taste
For the Spiced Carrot Purée:
4 large carrots, peeled and chopped
¼ teaspoon ground cumin
¼ teaspoon ground ground oregano
2 tablespoon olive oil
¼ cup coconut milk (or regular milk)
Salt and pepper to taste
For the Charred Romaine with Lemon Vinaigrette:
2 heads of romaine lettuce, halved lengthwise
2 tablespoon olive oil
Juice of ½ lemon
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
Salt and pepper
Shaved Parmesan cheese (optional for garnish)
Directions:
1. Pan-Cook the Snapper:
Season the snapper fillets with salt and black pepper.
Heat olive oil in a cast iron skillet or non-stick pan over medium-high heat. Add the fish, skin side down, and cook for 5-6 minutes, letting the fish get slightly crispy.
Flip and cook for another 5-6 minutes until the flesh is flaky and cooked to a minimum of 145F with a golden brown crust.
2. Prepare the CitrusHerb Butter Sauce:
Add the chicken broth, lemon juice, and orange juice to a small saucepan over medium heat. Let it simmer for about 4 minutes to reduce slightly. Mix in the pressed garlic clove cook for about one more minute.
Lower the heat and whisk in the cold butter cubes, one at a time, until the sauce becomes silky and smooth.
Stir in the chopped fresh herbs (parsley or thyme), and season with salt and black pepper.
3. Make the Spiced Carrot Purée:
Boil the carrots in salted water for about 10-12 minutes or until tender. Drain and transfer to a food processor.
Add cumin, coriander, olive oil, coconut milk, and a pinch of salt and black pepper. Blend until smooth and creamy, adjusting seasoning to taste.
4. Char the Romaine:
Heat a grill pan or regular skillet over high heat.
Brush the romaine halves with olive oil and season with salt and black pepper.
Place the romaine, cut side down, on the hot grill or skillet. Cook for 2-3 minutes until the leaves are lightly charred but still crisp.
5. Make the Lemon Vinaigrette:
In a small bowl, whisk together the lemon juice, Dijon mustard, ¼ teaspoon garlic powder olive oil, salt, and pepper until well combined.
Drizzle this light vinaigrette over the charred romaine just before serving. For an extra punch of flavor, sprinkle with shaved Parmesan.
6. Plating:
On each plate, spread a generous spoonful of the spiced carrot purée.
Place a snapper fillet next to the purée and drizzle the citrus herb butter sauce over the top.
Add the charred romaine to the plate, and finish by drizzling the lemon vinaigrette over the lettuce. Optionally, garnish with shaved Parmesan for an extra touch.
Substitutions:
Fresh Fish: No red snapper at the grocery store? No problem. You can easily substitute with another flaky white fish like grouper, triggerfish, or even tuna steak.
Coconut milk: Swap the coconut milk in the carrot purée for regular milk or even cream for a richer flavor.
Romaine: If you don’t have romaine, you could char other sturdy greens like kale or use grilled zucchini and red pepper for a veggie swap.
FAQs:
Q: Do I need a grill for the romaine?
A: Nope! If you don’t have a grill or grill pan, a regular cast iron skillet or nonstick pan will do the job. Just crank up the heat and get that char!
Q: Can I use a sauce different from citrus herb butter?
A: Definitely! If citrus isn’t your thing, a simple salsa verde or a balsamic-feta vinaigrette will pair wonderfully with the snapper. It’s all about personal taste!
Q: What sides would go well with this dish?
A: This meal is already well-rounded, but if you want to add more, try serving it with creamy grits, pasta salad, wild rice, or even jasmine rice. Consider a fresh green salad or creole slaw on the side for an extra veggie.
This snapper dish combines fresh flavors with hearty components, making it an easy yet impressive meal. Whether you’re cooking for the family or having friends over, this dish delivers a restaurant-quality experience at home. Try it tonight and enjoy the perfect balance of flavors and textures!
Pan-Cooked Snapper with Herb Sauce, Carrot Purée, and Charred Romaine
Ingredients
For the Pan-Cooked Snapper:
- 4 snapper fillets or substitute with another white fish fillets like grouper or triggerfish
- Salt and black pepper
- 2 tablespoon olive oil
- 2 tablespoon butter
For the Citrus-Herb Butter Sauce:
- Juice and lemon zest of 1 lemon
- Juice and orange zest of 1 orange small
- 2 tablespoon chicken broth or water
- 1 clove garlic - pressed
- 4 tablespoon cold butter cubed
- 1 tablespoon fresh parsley or thyme chopped
- Salt and pepper to taste
For the Spiced Carrot Purée:
- 4 large carrots peeled and chopped
- ¼ teaspoon ground cumin
- ¼ teaspoon ground ground oregano
- 2 tablespoon olive oil
- ¼ cup coconut milk or regular milk
- Salt and pepper to taste
For the Charred Romaine with Lemon Vinaigrette:
- 2 heads of romaine lettuce halved lengthwise
- 2 tablespoon olive oil
- Juice of ½ lemon
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- Salt and pepper
- Shaved Parmesan cheese optional for garnish
Instructions
Pan-Cook the Snapper:
- Season the snapper fillets with salt and black pepper.
- Heat olive oil in a cast iron skillet or non-stick pan over medium-high heat. Add the fish, skin side down, and cook for 5-6 minutes, letting the fish get slightly crispy.
- Flip and cook for another 5-6 minutes until the flesh is flaky and cooked to a minimum of 145F with a golden brown crust.
Prepare the CitrusHerb Butter Sauce:
- Add the chicken broth, lemon juice, and orange juice to a small saucepan over medium heat. Let it simmer for about 4 minutes to reduce slightly. Mix in the pressed garlic clove cook for about one more minute.
- Lower the heat and whisk in the cold butter cubes, one at a time, until the sauce becomes silky and smooth.
- Stir in the chopped fresh herbs (parsley or thyme), and season with salt and black pepper.
Make the Spiced Carrot Purée:
- Boil the carrots in salted water for about 10-12 minutes or until tender. Drain and transfer to a food processor.
- Add cumin, coriander, olive oil, coconut milk, and a pinch of salt and black pepper. Blend until smooth and creamy, adjusting seasoning to taste.
Char the Romaine:
- Heat a grill pan or regular skillet over high heat.
- Brush the romaine halves with olive oil and season with salt and black pepper.
- Place the romaine, cut side down, on the hot grill or skillet. Cook for 2-3 minutes until the leaves are lightly charred but still crisp.
Make the Lemon Vinaigrette:
- In a small bowl, whisk together the lemon juice, Dijon mustard, ¼ teaspoon garlic powder olive oil, salt, and pepper until well combined.
- Drizzle this light vinaigrette over the charred romaine just before serving. For an extra punch of flavor, sprinkle with shaved Parmesan.
Plating:
- On each plate, spread a generous spoonful of the spiced carrot purée.
- Place a snapper fillet next to the purée and drizzle the citrus herb butter sauce over the top.
- Add the charred romaine to the plate, and finish by drizzling the lemon vinaigrette over the lettuce. Optionally, garnish with shaved Parmesan for an extra touch.
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