Nothing Better than from the Sea to the Table!

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Make Nothing Better than from the Sea to the Table!

Delicious, fresh, firm, white, flaky are all words that describe a filet of Snapper!  One of the best ways to cook any fresh fish is to do it simply to really enjoy that "taste of the sea".  I am not saying that saucing up a fish is a bad thing, but in warmer months as we are experiencing now, a light sauce not only compliments the fish, but is much more palatable than a rich heavy one....or at least you will walk away not feeling heavy and over stuffed.

Pan-Seared Florida Snapper with Roasted Red Pepper Chili

Ingredients

Serves 4

Pan-seared Florida Snapper

4 (6-ounce) snapper fillets

2 teaspoons cayenne pepper

sea salt, to taste

ground black pepper, to taste

1 cup rice flour

4 tablespoons olive oil

Roasted Red Pepper Chili

1 pound red peppers, roasted, peeled, 

seeded and roughly chopped

2 tablespoons diced shallots

1/2 cup white wine

salt and pepper

Directions

Roasted Red Pepper Chili Sauce

In a large sauté pan, cook all the ingredients over medium heat for 20 minutes.

Puree mixture in a blender until smooth.

Strain for a more refined sauce.

Add salt and pepper to taste.

Pan-seared Florida Snapper

Sprinkle fillets with seasonings then dredge in flour.

Melt butter in shallow skillet over medium-high heat; add fillets and cook 3-5 minutes per side until golden brown and cooked through.

Remove fillets from skillet and serve with Roasted Red Pepper Chili sauce.

I would serve this beautiful fish with a rice and a vegetable, or alone accompanied by a summery salad.

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