Vermilion Snapper Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 40 minutes

Servings: 4

Ingredients:

• 4 vermilion snapper fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, cut into wedges
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/4 cup white wine
• 2 tablespoons capers, rinsed and drained
• 2 tablespoons chopped fresh parsley

Steps to Cook:

1. Preheat your oven to 400°F (200°C).
2. Pat the vermilion snapper fillets dry with paper towels and season them with salt and pepper on both sides.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat.
4. When the oil is hot, add the seasoned fillets to the skillet and sear for 2-3 minutes per side, or until the fish is lightly browned.
5. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Remove the skillet from the oven and transfer the fillets to a plate. Cover with foil to keep warm.
7. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
8. Carefully pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
9. Stir in the capers and chopped parsley. Season with additional salt and pepper to taste.
10. Serve the vermilion snapper fillets immediately, spooning the garlic-caper sauce over the top. Garnish with lemon wedges.

Cook’s Note:

• Vermilion snapper is a delicate, flavorful fish that pairs well with bright, acidic flavors like lemon and capers. Be sure not to overcook the fillets, as they can become dry and tough.
• If you don’t have an oven-safe skillet, you can transfer the seared fillets to a baking dish before placing them in the oven.
• For a heartier meal, serve the vermilion snapper with roasted vegetables or a fresh salad.

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