Delicious Pan-Seared Vermillion Snapper
A Tantalizing Treat from the Tropics
Vermillion snapper is an outstanding choice for any Pan-Seared Vermillion Snapper dinner. As a snapper species found across the tropical waters of the Caribbean and southern Gulf of Mexico, its mild, sweet white flesh lends itself to many preparations.
Selecting and Prepping the Fish
When shopping at your local fish market or specialty Seafood store, look for bright red skin and firm flesh with no signs of bruising. Fillets must have minimal small pin bones that could without difficulty be felt and eliminated. A single 8 oz fillet will usually serve one person as amain Main Course.
Rinse fillets below cold water and pat dry with paper towels. Use tweezers or quality pliers to do away with any remaining pin bones. Scale the fish if skin-on by rubbing gently with a dull knife from tail to head.
Seasoning for Mouthwatering Moisture and Flavor
A simple blend of Capers, minced fresh Thyme, kosher salt, black pepper, garlic powder and olive oil coaxes maximum Savory Sauce from the fillets. Coat flesh side generously and refrigerate 15 minutes before cooking to allow seasoning to softly penetrate.
Searing to Perfection in a Skillet
Heat a tablespoon each of olive oil and butter in a stainless steel skillet over medium-high. Working in batches to avoid overcrowding, lay fillets seasoned-side down.
Cook until outer edges turn opaque and curl slightly, about 4-5 minutes. Check for 155°F internal temp with an Instant Read Thermometer to prevent drying out.
Citrus Thyme Sauce to Take it to the Next Level
Deglaze pan with Fresh Lemon Juice and white wine, scraping up browned bits. Add minced shallots, capers, spinach and a ladle of chicken stock. Simmer 3-5 minutes until slightly thickened. Off heat, swirl in softened butter and fresh thyme leaves.
Drizzle Lemon Thyme Sauce generously over fish fillets and serve immediately with rice pilaf or roasted fingerling potatoes. Enjoy this Main Course !
Nutrition Information
Each 6 ounce fillet of seared vermilion snapper incorporates 107 energy, 3g fats, 19g protein and 0mg ldl cholesterol. it’s miles a lean source of niacin, diet B12 and selenium. Omega-three fatty acids within the fish promote coronary heart fitness.
when cooked carefully as defined, the fillets stay wet and flaky. Leftovers can be refrigerated up to a few days or frozen in an hermetic container for four months. Reheat covered in a 350°F oven until interior reaches 145°F.
A dry Savory Sauce also keeps well in the fridge for 5 days. Simply rewarm over low heat, whisking in a tablespoon or two of water to restore consistency as needed.
FAQs about PAN-SEARED VERMILLION SNAPPER
Vermilion snapper is low in saturated fat and sodium and is a very good source of protein
Conclusion about PAN-SEARED VERMILLION SNAPPER
Whether purchasing whole fish from a local Farmers Market or fillets from a specialty purveyor, preparing Pan-Seared Vermillion Snapper at home allows enjoying this succulent, mild-flavored Gulf Seafood.
Proper handling and brief searing at the stovetop yield Juicy Filets with a crisp exterior and tender, flaky inside. The bright, herbaceous Lemon Thyme Sauce elevates each bite of this light yet satisfying Seafood Night meal fit for Wine Pairings.
