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Herb Seared Snapper Fillet With Marinated Cucumber And Tomatoes

Healthycooking's picture
Ingredients
  Cucumbers 2
  Kosher salt To Taste (optional)
  Sugar 1⁄2 Teaspoon
  Red wine vinegar 2 Tablespoon
  Vine ripened tomatoes 4
  Red snapper fillets 24 Ounce, skinned and boned (4 fillets, 6 ounce each)
  Fresh black pepper To Taste (few grinds)
  Fresh herbs 4 Tablespoon, chopped (chervil, tarragon, basil or oregano)
  Olive oil 1 Tablespoon
  Fresh lime juice 2 Tablespoon
Directions

GETTING READY
1. Start peeling the cucumbers and cut each in half lengthwise and into thin slices, now scrape away the seeds by using a small spoon, also slice each tomato as thin as possible

MAKING
2. In a a nonreactive bowl, put the cucumbers, and add 1/2 teaspoon of salt, the sugar, and the vinegar, set aside for 20 to 30 minutes. 3. On 4 plates, place the tomato slices, piling them to make a ring
3. With the help of a slotted spoon, remove the cucumbers from the marinade and mound them in the center of the tomato rings on each plate, season the fillets with salt and pepper, also sprinkle herbs onver the fillets, press the fillets with your fingers, so that the marinade goes deep in
4. In a skillet, pour the olive oil and heat it over high heat, now lay the fillets in the skillet, herb side down, and cook for 2 to 3 minutes
5. Turn the fillets over,and cook for 2 to 3 minutes, till the fish is cooked completely
6. Lay the fillets on top of the cucumbers on each plate, also add the lemon juice to the hot skillet and swirl

SERVING
7. Drizzle the sauce over the fillets and serve immediately

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Fish
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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