Red Snapper (200 Gr) Recipe

Inspired by KYU Miami

Time30m

Serves1

Miso butter, herb salad, white ponzu

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Ingredients

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1
Prepare Miso Butter
In a small bowl, mix the miso paste and softened butter until well combined. Set aside.
2
Prepare Herb Salad
In a separate bowl, combine the mixed herbs with olive oil, salt, and pepper. Toss gently to coat the herbs evenly.
3
Cook the Red Snapper
Heat a non-stick skillet over medium heat. Season the red snapper fillet with salt and pepper. Place the fillet skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillet and cook for an additional 3-4 minutes until cooked through.
4
Finish with Miso Butter
During the last minute of cooking, add the miso butter to the skillet, allowing it to melt over the fillet.
5
Plate the Dish
Transfer the cooked red snapper to a plate, drizzle with white ponzu sauce, and serve alongside the herb salad.