American cuisine
Easy

Pan-Seared Red Snapper

Pan-Seared Red Snapper is an easy and delicious dish for a dinner. Prepared simply on a pan and served with couscous and lemon sauce with olives it is light and simple. Try and enjoy this appetizing dish.

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Pan-Seared Red Snapper
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Recipe
PRE TIME: 30 min
COOKING TIME: 10 min
TOTAL TIME: 40 min
2 SERVING
Ingredients:
  • 1/2 cup Grape tomatoes
  • 1/2 tbsp. Olive Oil
  • 1/8 tsp. Salt
  • 1 tsp. Sugar
  • 2 Springs Fresh thyme
  • 1 cup Chicken broth
  • 1 tbsp. Olive oil
  • 1/2 tsp. Salt
  • 1/2 tbsp. Butter
  • 3/4 cup Couscous
  • 2 tbsp. Cooked Edamame
  • 1/2 tbsp. Lemon zest
  • 1 tbsp. Olives, pitted and quartered
  • 1/4 tsp. Salt
  • 2 tbsp. Olive oil
  • 2 Large Red snapper fillet
  • 1/8 tsp. Salt
  • 1/8 tsp. Black pepper
  • 1 tbsp. Olive oil
  • 3/4 tbsp. Butter
  • 4 Springs Fresh thyme
  • A pinch of Pink pepper
Directions:
1
Cut the tomato to half, then place to a baking sheet then add olive oil, salt, and thyme, mix it up then put into the oven, bake at 380°F/190°C for 15 minutes.
2
In a medium saucepan, bring the broth, salt, butter, and olive oil to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps, then mix with Edamame beans.
3
Put the lemon zest, olive, salt, and olive oil into a bowl, and mix well then set aside.
4
Use a kitchen paper towel to dry the excess water of the fish, scratch the surface of the fish 2-3 times, and season with salt and pepper.
5
Add oil to a pot, add the fish after the pot is hot, fry for about 5-6 minutes over medium-low heat, turn over and add butter and thyme, and fry for about 4 minutes before taking out.
6
Combine couscous, tomatoes, fish, and sauce, then garnish with the pink pepper and serve.
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