The Recipes

Pan-seared Red Snapper

Pan-seared Red Snapper

Sometimes fish I don’t normally cook with scare me.  I feel like fish is one of the easiest things to overcook, so fish I’m not confident with can be intimidating.  Yes… even someone writing for a food website gets intimidated!  

A small disclaimer moving forward, friends.  (Can I call you that?  We have spent a few years together now.)  Recently, my doctor told me to reduce the sodium in my diet.  For the most part, that is easy since I don’t have a bunch of processed stuff in my cabinets and fridge.  However, you may notice that I’m using more spices and laying off of some of the salt I would normally use to season everything.  Don’t panic!  I’m still seasoning all of my proteins, just trying to keep everything to a minimum.  If you don’t have to reduce your sodium, feel free to salt away to your heart’s content.



- 1 red snapper fillet

- 1 garlic clove, minced

- 1 tsp. capers

- ¼ c. chopped parsley

- ½ c. white wine

- 1 lemon, juiced

- 6 cherry tomatoes

- salt

- pepper

- olive oil

Preheat the oven to 400 degrees.  Put the tomatoes on a baking sheet or piece of aluminum foil.  Drizzle them with olive oil and season them with cracked black pepper.  Let them cook in the oven for 30-40 minutes, or until the skins wrinkle and wilt.

Heat 1 T. of olive oil in a skillet.  Score the skin on the snapper (cut through it with a sharp knife without cutting into the flesh) in a crosshatch pattern.  Season it with salt and pepper on both sides and lay it in the skillet skin-side down.  Cook the fish for 4-5 minutes on the first side and 2-3 minutes on the other side; just until it is opaque.  Remove the fish and cover it with foil to keep it warm.

Add the garlic and capers to the pan and stir for a minute.  Add the wine and tomatoes to the pan and let the wine reduce by half.  Stir in the parsley.  Add the lemon juice and remove the pan from the heat.

Plate the fish, skin-side up.  Spoon the sauce over the top and enjoy.