Pan Seared Snapper With Garlic Herb Vinaigrette
|Fresh lemon juice||2 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)|
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.