Florida Department of Agriculture and Consumer Services
Pan-seared Florida Snapper with Roasted Red Pepper Chili
Posted April 10, 2013 in Entrees, Snapper
Ingredients:
Pan-seared Florida Snapper
- 4 (6-ounce) snapper fillets
- 2 teaspoons cayenne pepper
- sea salt, to taste
- ground black pepper, to taste
- 1 cup rice flour
- 4 tablespoons olive oil
Roasted Red Pepper Chili
-
1 pound red peppers, roasted, peeled,
seeded and roughly chopped - 2 tablespoons diced shallots
- 1/2 cup white wine
- salt and pepper
Directions:
Pan-seared Florida Snapper
- Sprinkle fillets with seasonings then dredge in flour.
- Melt butter in shallow skillet over medium-high heat; add fillets and cook 3-5 minutes per side until golden brown and cooked through.
- Remove fillets from skillet and serve with Roasted Red Pepper Chili.
Roasted Red Pepper Chili
- In a large sauté pan, cook all the ingredients over medium heat for 20 minutes.
- Puree mixture in a blender until smooth.
- Strain for a more refined sauce.
- Add salt and pepper to taste.
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