Florida Department of Agriculture and Consumer Services
Pan-Roasted Florida Snapper with Minted Cucumber Ribbons
Posted April 10, 2013 in Entrees, Snapper
- 1 ½ pounds snapper, cut into 4 (6-ounce) fillets, skin on
- canola or olive oil for cooking
- corn starch for dusting
- 2 lemons, quartered for garnish
- 2 cucumbers, sliced thin lengthwise using a vegetable peeler
- 1/4 cup fresh mint leaves, hand torn
- 1 red bell pepper, sliced thin
- 1 tablespoon white wine vinegar
- sea salt to taste
- fresh ground pepper to taste
- Preheat a medium-sized sauté pan over medium-high heat.
- When the pan is hot, add 1 tablespoon oil to the pan.
- Lightly season each snapper fillet with salt and pepper and dust the skin side of each fillet with corn starch.
- Carefully add the seasoned snapper fillets to the hot pan.
- Cook each fillet for around 3 minutes on each side or until golden brown and completely cooked throughout the thickest part of the fillet.
- Remove cooked snapper fillets from pan and let cool slightly.
- In a medium-sized mixing bowl, add sliced cucumber, mint, sliced bell pepper, vinegar and 1 teaspoon oil.
- Carefully mix cucumber ribbons to coat.
- Taste cucumber ribbons and adjust seasoning with salt and pepper.
- To serve, place an evenly distributed amount of the cucumber ribbons on each of the four plates.
- Place a cooked snapper fillet over the top of each plate.
- Garnish each plate with fresh lemon.