Roasted Gulf Red Snapper Recipe
rock shrimp, summer succotash, basil, pink lemon butter
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Snapper
Preheat the oven to 400°F (200°C). Clean the Gulf Red Snapper, removing any innards and scales. Pat dry with paper towels, then drizzle with olive oil and season with salt and black pepper both inside and out.
Make the Pink Lemon Butter
In a small saucepan over low heat, melt the unsalted butter. Once melted, add the juice of the pink lemon and stir well. Keep warm.
Prepare the Succotash
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced summer squash, zucchini, bell pepper, and red onion. Sauté for about 5-7 minutes until the vegetables are tender. Add the rock shrimp and cook until they turn pink, about 3-4 minutes. Stir in chopped fresh basil and season with salt and pepper to taste.
Roast the Snapper
Place the prepared snapper on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until the flesh flakes easily with a fork.
Serve
Remove the snapper from the oven and place it on a serving platter. Serve with the summer succotash on the side and drizzle the pink lemon butter over the top.