Pan-roasted Snapper Recipe
7oz. red snapper filet, dirty rice (contains pork), grilled asparagus, roasted tomato chutney.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Roasted Tomato Chutney
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, sauté until softened. Add chopped tomatoes, salt, pepper, and balsamic vinegar. Cook for about 10 minutes until tomatoes break down and sauce thickens. Stir in fresh basil and set aside.
- 2
Cook the Dirty Rice
Prepare dirty rice according to package instructions, typically simmering with spices and any pork components present. Keep warm.
- 3
Grill the Asparagus
Toss asparagus spears with 1 tablespoon of olive oil, salt, and pepper. Grill on a medium-high grill for about 4-6 minutes until tender and slightly charred. Set aside.
- 4
Pan-Roast the Snapper
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the snapper filet with salt, black pepper, and paprika. Place the filet skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fish and cook for an additional 3-4 minutes until cooked through.
- 5
Plate the Dish
On a plate, serve a portion of dirty rice, top with the pan-roasted snapper, grilled asparagus on the side, and spoon the roasted tomato chutney over the fish.
