Pan Seared Red Snapper with Tomato
So my thoughtful uncle who lives in Alaska recently sent me the cutest children’s book – The Little Red Snapperhood. It’s basically about a cute little red snapper that gets tricked by a mean wolf eel who wants to eat her fresh baked octopi. And I’m guessing her as well. It’s basically the ocean version of Little Red Riding Hood (duh), although the wolf eel was far more pleasant than the original wolf, opting to sit down to a nice dinner of octopi with the grandmother and little snapper rather than eat everyone. Anyway, it inspired us to eat a Red Snapper. Although after writing that little synopsis I’m wondering where that would put me in the story.
This recipe honestly came together in less than half an hour. I felt inspired by all the things I’m going to make with red snapper going forward. Fish tacos. Fish sandwiches. Fish with mango salsa. I guess that’s it.
- 1 lb Red Snapper or other white flaky fish (two 8 oz pieces)
- Juice of 1/2 lemon
- Lemon pepper or S&P
- Olive Oil
- Olive oil
- 2 tablespoons diced white/yellow onion
- 1 clove minced garlic (or 1/2 tsp jar version)
- 1/4 cup white wine
- 28 oz can diced tomatoes, drained
- 1 tablespoon fresh chopped oregano
- 3/4 teaspoon sugar
- 1/2 teaspoon coarse/kosher salt
- 1 tablespoon Capers (drained)
To make the sauce, heat about a tablespoon of olive oil over medium heat. Add the garlic and onion and cook for a few minutes. Pour in the wine and let it reduce for about 3-5 minutes. Stir in the remaining ingredients, and then simmer sauce on low for about 10 minutes. To prepare the snapper, heat a nonstick pan over medium heat with a couple tablespoons of olive oil. Season the fish with salt, lemon pepper and lemon juice. Place the fish skin side up first; cook each side 3-5 minutes for a relatively thin piece. I got a huge snapper that was over an inch thick, so I had to cook closer to 6-7 minutes per side. Transfer to a plate and top with sauce.