American cuisine

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.

Pan-Seared Red Snapper
5 stars rating if you like it!
Taste Life
Taste Life
30 min PRE
10 min COOKING
40 min TOTAL
  • 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
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.
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.
Put the lemon zest, olive, salt, and olive oil into a bowl, and mix well then set aside.
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.
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.
Combine couscous, tomatoes, fish, and sauce, then garnish with the pink pepper and serve.