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Plated pan-cooked snapper with pureed carrots and charred romaine

Pan-Cooked Snapper with Herb Sauce, Carrot Purée, and Charred Romaine

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!
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Prep Time 5 minutes
Cook Time 26 minutes
Course Main Course
Cuisine American

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.
Keyword Carrots, Charred Romaine, Red Snapper, TGBTG
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