Pan-Seared Snapper with Lemon Caper Sauce
From the Oceanside kitchen Β· Recipe collection
Snapper fillets develop a light golden crust before a quick lemon caper pan sauce. This recipe also works with similarly thick mild white fish.
Pan-Seared Snapper with Lemon Caper Sauce
- Yield
- 2 servings
- Prep
- 2 min
- Cook
- About 10 min
Ingredients
- Two 6 TO 8 oz Snapper fillets (If using frozen fish, thaw and dry thoroughly before cooking.
- 1 tablespoon flour or Gluten Free Flour
- pinch salt, pepper
- 1 tablespoon olive oil
- 2 tablespoon butter, divided
- 1 lemon, juiced
- 1 tablespoon capers
- small handful fresh herbs (such as fresh rosemary, chives, or oregano)
Step-by-step instructions
- Pat snapper dry. Dust lightly with flour, shake off excess, and season with salt and pepper.
- Heat olive oil and 1 tablespoon butter in a heavy skillet over medium-high heat. Reduce to medium once the butter melts.
- Add fillets and cook about 4 minutes, without moving them, until they release readily from the pan.
- Turn carefully and add the remaining tablespoon butter. Cook another 3β4 minutes or as needed, until the thickest part reaches 145Β°F. Transfer to warm plates.
- Stir lemon juice and capers into the pan over medium heat, scraping up browned bits. Add half the herbs, spoon sauce over the fish and finish with the remaining herbs.
What to serve alongside
Rice and green beans.
Helpful questions
How do I keep the seafood tender?
Wait until the fish releases from the skillet before flipping, and make the sauce after the fish is on a warm plate.
Can I use frozen seafood?
Yes, when it is suitable for this recipe. Thaw it in the refrigerator after removing vacuum packaging, then pat dry before cooking. Follow the recipe or product label if it specifically calls for cooking from frozen.
