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Taste of the Tides - Red Snapper
Taste of the Tides
Red Snapper with Lemon Butter, Avocado and Tomato
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Recipe by Amy Thurman
The red snapper mini-season was successful this year for many coastal anglers, and this tasty fish is readily available in local seafood markets as well. Using fresh and (mostly) healthy ingredients, this recipe adds favorite flavors of lemon and garlic without overpowering the flavor of the fish. Topping it with diced avocado and tomato gives it a mild but flavorful twist.
INGREDIENTS
2 red snapper filets 3 tbsp flour Salt and pepper to taste Olive oil 2 tbsp cilantro, diced (or parsley if not a cilantro fan) 1 clove fresh garlic, grated or minced 1 lemon 1/2 stick of butter cut into pats 1 small tomato, diced 1 avocado, diced
DIRECTIONS
Prep: • Zest one lemon, then cut in half. Squeeze juice into small cup or bowl and remove seeds. • Cut avocado in half and remove seed. Scoop meat out whole then dice. • Peel and grate or mince garlic. • Dice tomatoes • Dice cilantro (for stronger flavor, do not remove stems) Cook: • Heat olive oil in a skillet on medium heat. Pat fish dry with paper towel, then lightly coat with flour; salt and pepper to taste. When oil is hot, cook filets until light golden brown, then remove from heat and keep warm. • Remove excess oil, leaving just enough to sauté garlic. Add garlic; when lightly browned, add lemon zest, cilantro and lemon juice, stirring after each addition. • When pan is deglazed and cilantro has wilted, plate fish, then quickly add butter pats to skillet, stirring gently. As soon as the butter is melted, drizzle contents of pan over fish filets. • Top with diced avocado and tomato and serve immediately.
