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Pan Roasted Caribbean Red Snapper Recipe

Name: The Wishing Wells Pan Roasted Caribbean Red Snapper Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 4 pieces skin-on red snapper fillets; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs all-purpose flour (for light dusting, optional gf alternative: rice flour); 3 tbs neutral oil (canola or grapeseed); 2 tbs unsalted butter; 1 tbs fresh lime juice; 2 tbs lightly chopped fresh cilantro (for garnish); 1 cup English peas (fresh or thawed if frozen); 1 cup baby spinach leaves, packed; 3 oz snap peas, trimmed and halved; 6 oz asparagus, trimmed and cut into 1-inch pieces; 3 tbs extra-virgin olive oil; 1 cup fresh basil leaves; 1 clove garlic clove, minced; 3 tbs toasted blanched almonds (or pine nuts); 2 tbs grated Pecorino Romano or Parmesan (optional for GF dairy); 1 tsp lemon zest; 1 tsp salt; 1 tsp black pepper; 1 cup roasted red peppers (jarred, drained); 1 medium ripe tomato (roasted or blanched and peeled); 1 tsp smoked Spanish paprika; 1 clove garlic clove; 3 tbs toasted almonds; 1 tbs sherry vinegar (or red wine vinegar); 3 tbs extra-virgin olive oil; 1 tsp salt; 1 tsp black pepper; 0.25 tsp pinch of cayenne (optional, for heat)

Inspired by The Wishing Well

Time45m

Serves4

spring vegetable pistou, Romesco sauce, gf

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Ingredients

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Pan-Roasted Red Snapper

4 pieces skin-on red snapper fillets

2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs all-purpose flour (for light dusting, optional gf alternative: rice flour)

3 tbs neutral oil (canola or grapeseed)

2 tbs Unsalted butter

1 tbs Fresh lime juice

2 tbs lightly chopped fresh cilantro (for garnish)

Spring Vegetable Pistou (GF)

1 cup English peas (fresh or thawed if frozen)

1 cup baby spinach leaves, packed

3 oz snap peas, trimmed and halved

6 oz asparagus, trimmed and cut into 1-inch pieces

3 tbs extra-virgin olive oil

1 cup Fresh basil leaves

1 clove garlic clove, minced

3 tbs toasted blanched almonds (or pine nuts)

2 tbs grated Pecorino Romano or Parmesan (optional for GF dairy)

1 tsp Lemon zest

1 tsp Celtic sea salt

1 tsp black pepper

Romesco Sauce (GF)

1 cup roasted red peppers (jarred, drained)

1 medium ripe tomato (roasted or blanched and peeled)

1 tsp smoked Spanish paprika

1 clove Garlic clove

3 tbs toasted almonds

1 tbs sherry vinegar (or red wine vinegar)

3 tbs extra-virgin olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1/4 tsp pinch of cayenne (optional, for heat)

Finishing & Garnish

1 cup microgreens or baby arugula (optional bed)

2 pieces extra lime wedges

Method

Romesco Sauce (GF)

Prepare and blend

In a small skillet over medium heat toast 3 tablespoons toasted almonds for 2–3 minutes until fragrant; set aside to cool. In a blender or food processor combine roasted red peppers, roasted tomato, toasted almonds, 1 clove garlic, 1 tablespoon sherry vinegar, 1 teaspoon smoked paprika, pinch of cayenne, salt and pepper. Pulse to combine.

With the motor running, drizzle in 3 tablespoons extra-virgin olive oil until sauce is smooth but still slightly textured. Taste and adjust seasoning. Transfer to a bowl and hold at room temperature (can be made ahead and refrigerated up to 48 hours; bring to room temp before serving).

Spring Vegetable Pistou (GF)

Blanch vegetables

Bring a pot of salted water to a rolling boil. Add asparagus pieces and cook 1–2 minutes until bright green and slightly tender. Add English peas and snap peas and blanch 30–45 seconds more. Immediately transfer vegetables to an ice bath to stop cooking; drain well and pat dry.

Make the pistou

In a food processor combine blanched vegetables, baby spinach, fresh basil leaves, toasted blanched almonds, 1 minced garlic clove, lemon zest, 2 tablespoons grated cheese (if using), 1 teaspoon salt and 1 teaspoon black pepper. Pulse while drizzling in 3 tablespoons extra-virgin olive oil until you have a coarse, vibrant pistou — a loose paste with small vegetable bits. Taste and adjust seasoning. Keep warm or at room temperature.

Pan-Roasted Red Snapper

Prepare fillets

Pat the red snapper fillets very dry with paper towels. Season both sides with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Lightly dust the skin side (and a little on the flesh side if desired) with 2 tablespoons rice flour or all-purpose flour and shake off excess.

Sear and roast

Heat a large ovenproof skillet over medium-high heat until hot. Add 3 tablespoons neutral oil and swirl to coat. Place fillets skin-side down in the skillet, pressing gently with a spatula to ensure full contact for 20–30 seconds. Cook skin-side down without moving 3–4 minutes until skin is crisp and releases easily. Flip fillets, add 2 tablespoons unsalted butter to pan, spoon melted butter over the tops for 30 seconds, then transfer skillet to a preheated 400°F (200°C) oven for 4–6 minutes until fish reaches an internal temperature of 130–135°F (54–57°C) and flakes easily.

Remove skillet from oven. Squeeze 1 tablespoon fresh lime juice over the fillets and spoon any pan juices over them. Let rest 1 minute.

Assembly & Garnish

Divide a spoonful (about 2 tablespoons) of Romesco sauce onto each plate and spread into a shallow pool. Spoon 2–3 tablespoons of the spring vegetable pistou beside the sauce. Place one pan-roasted red snapper fillet atop the Romesco and pistou, skin-side up if crisp, or tilted for presentation.

Garnish with chopped fresh cilantro, microgreens or baby arugula, and serve with lime wedges on the side. Serve immediately.