The Recipes

Pan-Roasted Snapper and Shrimp

I like to cook fish during the week.  While it is somewhat of a luxury ingredient, it's almost always something quick to cook.  I liked how this turned out with the acidity of the lime juice and umami nature of the fish sauce.  Especially when you're eating light, it's important to include that aspect so that you feel satisfied.

Pan-Roasted Snapper and Shrimp


- 1 red snapper fillet

- 3 shrimp, peeled and deveined

- 3 T. diced onion

- 1/3 jalapeno, diced (remove seeds and ribs for less heat)

- 1 garlic clove, minced

- 1 T. grated ginger

- 1 lime, zested and juiced

- 1/4 white wine (optional - you can also use a splash of stock or water)

- 1/2 tsp. fish sauce

- cilantro for garnish

- 1 green onion, sliced

- salt

- pepper

- olive oil

Heat 1 T. of olive oil in a pan.  Add the onion and jalapeno and season with salt.  Let them soften for 3-4 minutes, then add in the garlic, ginger, lime zest, and fish sauce.  Stir, then squeeze in the lime juice and add the wine.

Season the fish and shrimp with salt and pepper.  Add the snapper to the pan skin-side down.  Cook for five minutes, then turn.  Add the shrimp to the pan.  The snapper should only take about two minutes longer.  The shrimp need to be turned once and will cook in 2-4 minutes.

Plate the fish, pour the sauce over, and top with the shrimp.  Garnish with the cilantro and green onion.