Seared Red Snapper Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Rinse the cherry tomatoes and asparagus. Trim the asparagus ends and cut them into 2-inch pieces. Rinse the bok choy and chop it roughly. Mince the garlic.

2. 2

   Cook the Fregola

   In a medium saucepan, bring water to a boil. Add the fregola and cook for about 10-12 minutes until al dente. Drain and set aside.

3. 3

   Sauté the Vegetables

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and sauté for about 4-5 minutes. Add the cherry tomatoes and bok choy, cooking for an additional 3-4 minutes. Season with salt and pepper. Remove from the skillet and set aside.

4. 4

   Make the Garlic Lemon Butter Sauce

   In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add lemon juice and stir well. Season with salt and pepper to taste.

5. 5

   Sear the Red Snapper

   Season the red snapper fillets with salt and pepper. In the skillet, add the remaining tablespoon of olive oil and increase the heat to medium-high. Once hot, place the fillets skin-side down and sear for about 3-4 minutes. Flip and cook for an additional 2-3 minutes until the fish is cooked through.

6. 6

   Combine and Serve

   On each plate, place a serving of fregola, top with sautéed vegetables, and then place a red snapper fillet. Drizzle with garlic lemon butter sauce and finish with a dollop of mascarpone cheese.