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Pan Seared Snapper With Garlic Herb Vinaigrette

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  Fresh lemon juice 2 Tablespoon
  Water 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄2 Teaspoon, divided
  Freshly ground black pepper 1⁄2 Teaspoon, divided
  Olive oil 1 1⁄2 Tablespoon, divided
  Minced fresh parsley 1 Tablespoon
  Minced fresh oregano 1 Tablespoon
  Snapper fillets 24 Ounce (4 Pieces, 6 Ounce Each)
  Cooking spray 1

1. Combine lemon juice, water, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; stir with a whisk. Gradually whisk in
1 tablespoon oil. Stir in parsley and oregano; set aside.
2. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add fillets; cook 5 to 6 minutes on each side or until fish flakes easily when tested with a fork.

Recipe Summary

Side Dish

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