Vermilion Snapper Recipes: A Delightful Culinary Adventure

Vermilion Snapper with Lemon-Garlic Butter

Prep Time: 20 minutes

Cook Time: 25 minutes

Additional Time: 15 minutes (marinating)

Total Time: 60 minutes

Servings: 4

Ingredients:

• 4 vermilion snapper fillets (approximately 6 oz each)
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons unsalted butter, softened
• 2 tablespoons chopped fresh parsley
• 1 lemon, cut into wedges for serving

Steps to Cook:

1. Marinate the Snapper:

   • In a shallow dish, combine the olive oil, 2 tablespoons of lemon juice, garlic, dried thyme, salt, and black pepper. Add the vermilion snapper fillets and turn to coat them evenly with the marinade.
   • Cover the dish and refrigerate for 15 minutes to allow the flavors to blend.

2. Make the Lemon-Garlic Butter:

   • In a small bowl, combine the softened butter, remaining 1 tablespoon of lemon juice, and chopped parsley. Stir until well combined.

3. Sear the Snapper:

   • Heat a large skillet over medium-high heat.
   • Remove the snapper fillets from the marinade, reserving the marinade, and place them in the hot skillet.
   • Cook the snapper for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.

4. Finish the Dish:

   • Reduce the heat to low and add the reserved marinade to the skillet. Simmer for 2-3 minutes, basting the fish with the sauce.
   • Remove the snapper fillets from the skillet and place them on a serving plate.
   • Top each fillet with a generous amount of the lemon-garlic butter.
   • Serve the vermilion snapper immediately, garnished with lemon wedges.

Cook’s Note:

• Vermilion snapper is a delicate, flavorful fish that pairs well with bold seasonings and citrus flavors. The marinade helps to infuse the fish with a delightful blend of garlic, thyme, and lemon.
• When selecting vermilion snapper, look for fillets that are firm, opaque, and have a bright, vibrant color. Avoid any fillets that appear discolored or have a strong fishy odor.
• To ensure the snapper cooks evenly, pat the fillets dry with paper towels before adding them to the marinade. This will help the fish sear and develop a nice caramelized crust.
• Serve the vermilion snapper with a side of roasted vegetables, a fresh salad, or a bed of fluffy rice or quinoa to create a well-balanced and nutritious meal.

Vermilion Snapper with Lemon-Garlic Butter

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes (marinating)

Total Time: 45 minutes

Servings: 4

Ingredients:

• 4 vermilion snapper fillets (approximately 6 oz each)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 1 lemon, cut into wedges for serving

Steps to Cook:

1. Marinate the Snapper:

   • In a shallow dish, combine the olive oil, lemon juice, garlic powder, dried oregano, paprika, salt, and black pepper. Add the vermilion snapper fillets and turn to coat them evenly with the marinade.
   • Cover the dish and refrigerate for 10 minutes to allow the flavors to blend.

2. Sear the Snapper:

   • Heat a large skillet over medium-high heat. Add the butter and swirl to coat the bottom of the pan.
   • Remove the snapper fillets from the marinade, reserving the marinade, and place them in the hot skillet.
   • Cook the snapper for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.

3. Finish the Dish:

   • Reduce the heat to low and add the reserved marinade to the skillet. Simmer for 2-3 minutes, basting the fish with the sauce.
   • Serve the vermilion snapper fillets immediately, drizzled with the sauce from the skillet. Garnish with lemon wedges.

Cook’s Note:

• Vermilion snapper is a delicate, flavorful fish that pairs well with bold seasonings and citrus flavors. The marinade helps to infuse the fish with a delightful blend of garlic, oregano, and paprika.
• When selecting vermilion snapper, look for fillets that are firm, opaque, and have a bright, vibrant color. Avoid any fillets that appear discolored or have a strong fishy odor.
• To ensure the snapper cooks evenly, pat the fillets dry with paper towels before adding them to the marinade. This will help the fish sear and develop a nice caramelized crust.
• Serve the vermilion snapper with a side of roasted vegetables, a fresh salad, or a bed of fluffy rice or quinoa to create a well-balanced and nutritious meal.

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