This pan seared fragrant red snapper is quickly fried in olive oil, with just the right amount of sharpness to jump start the explosion of flavors in your mouth. It will provide a flakey, yet firm fish that will melt in your mouth.
Red snapper has a nutty but mild taste. It has a delicate flavor that a lot of people find very satisfying and delicious. I truly believe it is more sweet tasting than a fishy taste.
Try these side dishes with Red Snapper:
There are so many different ways to prepare a fish dish. Try out the Crispy Fried Fish or the Crab Stuffed Tilapia both are to live for.
Quick Tip
To avoid a chewy red snapper, try not to overcook your fish. It will quickly turn from a soft and flakey into a overcooked rubber tasting fish. That is not the out come you are looking for. If the red snapper is brown on the inside you have overcooked your snapper. Allowing the fish to over heat or cook too long, breaks down the proteins and the snapper texture becomes rubbery and chewy.
The best internal temperature for a red snapper should be at least 137°F. You want the flesh to look white and easily flakes off with a fork. The oil temperature should be between 350-375°F
Ingredients Spicy Red Snapper
Red Snapper
1 tsp paprika
1 tsp cayenne pepper
1/4 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp old bay
1 tsp salt
Let's Cook!
Mix in a small bowl the paprika, cayenne, onion powder, garlic powder, salt, black pepper, and old bay.
Apply the dry rub to the red snapper and wrap in plastic wrap. Allow to marinate at room temperature for 30 minutes.
Add oil to medium to high heat to a non stick frying pan. Allow the temperature to reach 350-375°F. Place the red snapper carefully into the hot oil. Cooking about 4 minutes. Don't flip too soon or too late.
Flip and cook the remaining side.
Prepare your sides and plate. Ready to serve!
Bon Appetit, ENJOY!
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