Pan Seared Snapper Recipe

Cooking Instructions

1. 1

   Prepare the Rice

   Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, add the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes.

2. 2

   Cook the Asparagus

   Trim the woody ends of the asparagus. In a large skillet, add 1 tablespoon of olive oil over medium heat. Add the asparagus and sauté for about 5-7 minutes until tender. Season with salt and pepper to taste.

3. 3

   Make the Sauce

   In the same skillet, add another tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent. Add the diced tomatoes and cook for 5 minutes. Stir in the heavy cream, lime juice, and cilantro. Season with salt and pepper. Simmer for 5-7 minutes until the sauce thickens.

4. 4

   Pan-Sear the Snapper

   Season the snapper fillets with salt and pepper. In a separate skillet, heat olive oil over medium-high heat. Add the snapper fillets and cook for 4-5 minutes on each side until golden brown and cooked through.

5. 5

   Serve

   Place a serving of basmati rice on each plate, top with a fillet of snapper, and drizzle the creamy tomato ranchera sauce over the top. Serve with sautéed asparagus on the side.