Snapper & Shrimp
Submitted by lenhard
Pan-fried red snapper fillets topped with butter-sauteed shrimp, capers, lemon slices, and slivered almonds. A 30-minute seafood dinner with bistro-level elegance.
YIELD
12 servingsPREP
15 minCOOK
15 minREADY
30 minThirty minutes from cutting board to table, and you’ve got a plate that looks like it came out of a seafood bistro.
Snapper fillets get a light flour dredge and a quick sear, then rest in a warm oven while you build the topping in the same pan. Shrimp, capers, thin lemon slices, and slivered almonds come together in butter for just three minutes, giving you a bright, briny, nutty sauce that drapes over the fish.
Every bite has something going on: the flaky snapper, the snap of shrimp, the salt-punch of capers, the crunch of almonds.
Kitchen Tips
- Don’t crowd the pan when searing the snapper. Cook in batches if needed so the fillets get crisp, not steamed.
- Peel and seed the lemon before slicing so you get pure citrus flavor without bitterness from the pith.
- Capers bring plenty of salt, so season carefully and taste before adding more.
Ingredients
Directions
Preheat oven to 150 F.
Dredge snapper in flour.
Heat oil in a large frying pan and add fillets.
Cook 3 to 4 minutes each sdide dependind on size, over medium heat.
Season when turning fillets over.
Remove fillets from pan and keep hot in oven.
Add butter and shrimp to pan.
Season and add all remaining ingredients; cook 3 minutes over medium heat.
Remove red snapper from oven and serve with shrimp.
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