Snapper Medallions Recipe

Prep fish and marinade (optional)

Pat the snapper medallions dry with paper towels. If using buttermilk, place medallions in a shallow dish, pour 1/2 cup buttermilk over them, cover and refrigerate 15–30 minutes to tenderize. Remove from refrigerator and let sit 10 minutes at room temperature. Pat dry again.

Season and set up dredging station

Combine 1.5 tbs Cajun seasoning, 3/4 tsp kosher salt and 1/2 tsp black pepper and rub lightly over both sides of the medallions. In one shallow bowl whisk the eggs. In a second bowl combine flour and cornmeal and a pinch of additional Cajun seasoning.

Dredge

Working in batches, dip each medallion into the beaten eggs, letting excess drip off, then press into the flour–cornmeal mixture until evenly coated. Place on a wire rack while you heat the pan (coated side up).

Frying method

Heat a large skillet over medium-high heat and add 2–3 tbs vegetable oil. When oil shimmers (about 350°F), add medallions in a single layer without crowding. Fry 2–3 minutes per side until golden brown and the fish flakes easily (internal temperature 135–140°F). Transfer to a paper-towel-lined plate and keep warm in a low oven (200°F).

Grilling method

Preheat a grill or grill pan to medium-high and oil the grate. For a lighter option, skip the flour dredge (instead brush medallions lightly with oil and season with Cajun mix). Place medallions on the hot grill and cook 2–3 minutes per side until grill marks form and fish is opaque and flakes easily. Use a spatula to avoid tearing. If you used the dredge, handle carefully to avoid sticking.

Finish and serve

If using the Cajun butter sauce, spoon a little over the warm medallions. Plate medallions over a bed of orzo, garnish with chopped parsley and lemon wedges, and serve immediately.

Bring the 2 cups of broth to a gentle boil in a medium saucepan. Add 1 cup orzo and 1 tbs olive oil, stir, reduce heat to a simmer and cook uncovered, stirring occasionally, until orzo is tender and most liquid is absorbed, 8–10 minutes. If the orzo needs a little more liquid, add up to 1/4 cup hot water or broth and cook another minute.

While the orzo cooks, heat a small skillet over medium heat with 1 tbs olive oil. Add the minced shallot and garlic and sauté 1–2 minutes until softened and fragrant but not browned.

When orzo is cooked, remove from heat. Stir in the sautéed garlic and shallot, 1 tsp lemon zest, 2 tbs chopped parsley and 2 tbs grated Parmesan (if using). Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust seasoning. Keep warm.

In a small saucepan or skillet over low heat, melt 2 tbs butter. Add the minced shallot and cook 1–2 minutes until softened. Stir in 1/2 tsp Cajun seasoning and 1/2 tsp hot sauce (if using). Remove from heat and whisk in 1 tbs lemon juice and 1 tbs chopped parsley. Spoon over finished medallions.