American cuisine

Easy

Pan-Seared Red Snapper

Name: Pan-Seared Red Snapper
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
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

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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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:

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.