Sauteed Red Snapper
The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. You can also make this dish with black sea bass. The skin of both fish is edible and crisps nicely in a skillet.
- Total Time:
- Servings: 4
Source: Martha Stewart Living, September 2007
- 2 red snapper fillets (each 10 to 12 ounces), with skin
- Coarse salt, to taste
- Cayenne pepper, to taste
- 3 tablespoons canola oil
Cut each snapper fillet in half crosswise. Season flesh with salt and cayenne pepper.
Heat oil in a large skillet over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.