Red Fish Recipes Pan Seared

Pan Seared Red Snapper Recipe Hank Shaw Hunter …

WEBJun 21, 2014 · When the bottom of the fish is nicely browned, about 6 to 8 minutes, it should be ready. It should also lift up from the pan easily. Set …

Rating: 5/5(6)
1. Coat the halved cherry tomatoes in some oil and salt them well. Place them, cut side up, on a baking sheet and put in the oven at 200°F; no need to preheat. If you have a convection oven, turn the fan on. Or, you can put the tomatoes on a rack in your dehydrator and set it to 135°F. It will take longer for the tomatoes to get semi-dry, but it won't heat up your kitchen. Cook the tomatoes until they are about half dried, about 45 minutes to 1 hour in the oven, a bit longer in a dehydrator. Keep an eye on the tomatoes every 20 minutes or so, as different tomatoes and different ovens will give you different results.
2. About 20 minutes before the tomatoes are ready, take the fish out of the fridge and salt it well.
3. When the tomatoes are ready, heat the clarified butter in a large saute pan over high heat. As the butter is heating, pat the fish dry with paper towels. If you want a crispy skin, use a butter knife to scrape down the skin; this removes a but more moisture and results in a crispier skin.
4. When the butter is hot, lat the fish skin side down in the pan, even if there is no skin; this side is flatter. Turn the heat down to medium-high and sear the fish well. As it cooks, use a spoon to baste the other side of the fish until it's just barely cooked: About 30 seconds of basting will do the trick. When the bottom of the fish is nicely browned, about 6 to 8 minutes, it should be ready. It should also lift up from the pan easily. Set the fish on a cutting board skin side up.

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PanSeared Red Snapper Allrecipes

WEBJun 13, 2023 · Heat a large nonstick skillet over medium heat. Dip snapper into marinade to coat both sides. Cook snapper in the hot skillet until …

Rating: 5/5(268)
1. Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
2. Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

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