Vermillion Snapper Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 40 minutes

Servings: 4

Ingredients:

• 4 vermillion snapper fillets (about 1 lb total)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 lemon, juiced
• 2 tbsp chopped fresh parsley
• 1/4 cup white wine
• 2 tbsp unsalted butter

Steps to Cook:

1. Prepare the Snapper Fillets:

   • Pat the vermillion snapper fillets dry with paper towels and season both sides with salt and pepper.

2. Sear the Snapper:

   • Heat the olive oil in a large skillet over medium-high heat.
   • Add the snapper fillets and sear for 3-4 minutes per side until golden brown.
   • Transfer the seared fillets to a plate and set aside.

3. Make the Lemon Garlic Sauce:

   • In the same skillet, add the minced garlic and sauté for 1 minute, stirring constantly, until fragrant.
   • Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan.
   • Stir in the lemon juice and parsley.
   • Reduce the heat to low and whisk in the butter until the sauce is creamy and emulsified.

4. Finish the Dish:

   • Return the seared snapper fillets to the skillet, nestling them in the lemon garlic sauce.
   • Simmer for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.

5. Serve and Enjoy:

   • Transfer the vermillion snapper fillets to a serving plate and spoon the lemon garlic sauce over the top.
   • Garnish with additional chopped parsley, if desired.
   • Serve immediately with your choice of sides, such as roasted vegetables or a fresh salad.

Cook’s Note:

• Vermillion snapper is a delicate, mild-flavored fish that pairs beautifully with the bright lemon and garlic flavors in this recipe.
• Be careful not to overcook the snapper, as it can become dry and tough. The fish should be just cooked through and still moist.
• For a richer sauce, you can substitute heavy cream or half-and-half for the butter at the end.
• Adjust the seasoning with additional salt and pepper to taste, if desired.
• This recipe can also be used with other types of white fish, such as tilapia or cod.

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