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Braised red snapper

Servings:
Serves 4 as a first course Servings
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Ingredients

  • 1 red bell pepper
  • 1 lemon
  • 1 pound red snapper filet (skin on)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon or 2 tablespoons chopped fresh parsley

Preparation

Baking Directions:

1.

Char the pepper over an open-burner-flame, then place it in a sealed plastic container until cool enough to handle.

Gently scrape away the charred skin, discard the stem and seeds, and cut out the veins.

Cut the pepper into strips.

2.

Peel and remove any pith from the lemon (discard the pith but reserve the peel for another purpose).

Divide the lemon into segments and set aside.

3.

Dry the snapper filet thoroughly with paper towels, then cut it crosswise into 4 equal pieces.

Salt and pepper the fish.

Heat the oil over medium heat in a medium skillet, add the fish, skin-side down, and cook it until the skin crisps, about 3 minutes.

Remove the fish and wipe out the skillet.

  4. Place the peppers and lemon segments in the skillet.

Add enough vinaigrette to cover the bottom of the skillet (the vinaigrette should surround, not cover, the lemons and peppers).

Nestle the fish, skin-side up, among the peppers and lemons.

Bring the vinaigrette to a simmer over medium heat and cook, basting the fish frequently, until it flakes easily, about 3 minutes.

Sprinkle with parsley and serve.

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