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Sauteed Red Snapper

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.

Martha Stewart Living, September 2007 http://www.marthastewart.com/314174/sauteed-red-snapper
2.75
Rated
55100(28)28
  • Prep Time 5 minutes
  • Total Time 15 minutes
  • Yield Serves 4

Ingredients

    • 2 red snapper fillets (each 10 to 12 ounces), with skin
    • Coarse salt, to taste
    • Cayenne pepper, to taste
    • 3 tablespoons canola oil

Directions

  1. Cut each snapper fillet in half crosswise. Season flesh with salt and cayenne pepper.
  2. 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.

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