Florida Department of Agriculture and Consumer Services

Pan-Seared Florida Red Snapper with Cucumber Relish and Spicy Yogurt Sauce

Posted June 12, 2014 in Snapper

Pan-Seared Red Snapper with Cucumber Relish and Spicy Yogurt Sauce

Ingredients:

Pan-Seared Florida Red Snapper
  • 4 (6-ounce) snapper fillets
  • sea salt and fresh ground black pepper to taste
  • 2 teaspoons olive oil
Cucumber Relish
  • 2 large Florida cucumbers, diced
  • 2 large Florida tomatoes, seeded and diced
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped fine
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon olive oil
  • sea salt and fresh ground black pepper to taste
  • 1 lemon, juiced
Yogurt Sauce
  • 1 cup Greek-style yogurt
  • 1 lemon, juiced
  • 1 tablespoon seasoning mix (blackened or seafood spice)
  • sea salt and fresh ground black pepper to taste

Directions:

Pan-Seared Florida Red Snapper
  1. In a large sauté pan, heat the olive oil over medium-high heat.
  2. Lightly coat the skin side of each snapper fillet with cornstarch.
  3. Carefully add the coated snapper fillets to the oiled pan.
  4. Cook snapper fillets for 2 to 3 minutes on each side until completely cooked throughout.
  5. Remove fillets from pan and serve with cucumber relish and yogurt sauce.
Cucumber Relish
  1. In a medium-sized bowl, combine all ingredients and mix well.
  2. Season the relish to taste with salt and pepper.
Yogurt Sauce
  1. In a small bowl, combine all ingredients and mix well.
  2. Season the sauce to taste with salt and pepper.

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