Florida Department of Agriculture and Consumer Services

Pan-seared Florida Snapper with Roasted Red Pepper Chili

Posted April 10, 2013 in Entrees, Snapper

Pan-seared Florida Snapper with Roasted Red Pepper Chili


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


Pan-seared Florida Snapper
  1. Sprinkle fillets with seasonings then dredge in flour.
  2. Melt butter in shallow skillet over medium-high heat; add fillets and cook 3-5 minutes per side until golden brown and cooked through.
  3. Remove fillets from skillet and serve with Roasted Red Pepper Chili.
Roasted Red Pepper Chili
  1. In a large sauté pan, cook all the ingredients over medium heat for 20 minutes.
  2. Puree mixture in a blender until smooth.
  3. Strain for a more refined sauce.
  4. Add salt and pepper to taste.


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