Snazzy Snapper Recipe: Crispy Pan-Fried Snapper With Strawberry Tomato Salsa Is a Tasty Way to Fish by Chef Gigi Gaggero, Our 30Seconds Resident Chef
This creative and easy snapper recipe is interchangeable with any of your preferred fish proteins, including scallops. The tartness of the apples (they're optional, but recommended!) cuts through the fat in the fish. The strawberry salsa just tastes like summer!
Prep Time: 10 minutes
Cook Time: 8 to 11 minutes
Total Time: 18 to 21 minutes
- 4 6-ounce pieces firm snapper
- 1 tablespoon butter
- 2 limes, cut in wedges, for garnish
Strawberry Tomato Salsa
- 1 medium green apple, cored and diced (optional)
- 1 cup cherry tomatoes, quartered
- 1 cup fresh strawberries, hulled and diced
- 1/4 cup fresh Italian parsley, torn right before use
- 2 - 3 tablespoons extra virgin olive oil
- 1 tablespoon rice wine vinegar
Here's how to make it:
- Combine the berries, tomatoes and apples, if using, in a small bowl. Add the parsley and season with salt and pepper. Drizzle a little olive oil and add the rice vinegar. Toss. Taste and adjust salt and pepper. Set aside.
- Make three small slices into the skin side of each filet to prevent it from curling up while cooking. Salt and pepper the fish front and back.
- In a large skillet over medium-high heat, warm the olive oil and butter until melted. Add the fish filets skin side down and cook until the fish is crispy. Depending on the size of your filet, this should only take about 6 to 8 minutes. Gently flip the fish and cook until the flesh is opaque for an additional 2 to 3 minutes. Remove from the pan to a paper towel to remove any excess cooking oil. Serve warm topped with strawberry salsa and lots of lime wedges.
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