Crispy Pan-Seared Snapper with Zesty Grape Salsa
Indulge in a delightful culinary experience with our Crispy Pan-Seared Snapper topped with a vibrant and refreshing Zesty Grape Salsa. This dish transforms simple ingredients into a colorful feast for the senses, combining the delicate flavors of fresh snapper with the sweetness of grapes and the tanginess of lemon. Perfect for a satisfying lunch or an elegant dinner, this recipe not only delivers exquisite taste but is also packed with wholesome nutrition, making it a guilt-free indulgence. Whether you are a fish aficionado or trying snapper for the first time, this dish is sure to impress and delight your palate.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
red snapper fillets
6 (cleaned and scaled)
olive oil
15 ml (for frying)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
seedless grapes
100 g (sliced into discs)
cherry tomatoes
100 g (cut into quarters)
red onions
100 g (thinly sliced)
cilantro or coriander
1 bunch (roughly chopped)
lemon
1 (juiced and zested)
garlic
25 g (minced finely)
Thai chili peppers
2 (cored and finely chopped)
Instructions
1
In a mixing bowl, combine the sliced seedless grapes, cherry tomatoes, red onions, chopped cilantro, lemon juice, lemon zest, minced garlic, and finely chopped chili peppers to create the zesty salsa. Gently mash some of the grapes to release their juices for added flavor. Season with salt and pepper to taste, mixing thoroughly.
2
Cover the salsa and refrigerate it for at least 30 minutes to allow the flavors to meld together.
3
While the salsa rests, prepare the snapper fillets. Brush both sides of the fillets with fresh lemon juice, then season generously with salt and pepper on the flesh side.
4
Heat the olive oil in a large non-stick skillet over medium-high heat. Carefully lay the snapper fillets skin-side down in the hot oil.
5
Cook without moving the fillets for about 3 to 4 minutes or until the skin is crisp and golden. If the fillets stick to the pan, allow them to cook a little longer; they will release naturally when ready.
6
Carefully flip the fillets using a metal spatula and cook for an additional 3 to 4 minutes, or until the fish is cooked through and flakes easily with a fork.
7
Once cooked, transfer the snapper to a serving platter, and generously spoon the prepared grape salsa over the top. Serve immediately and enjoy a beautiful and delicious meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is called Crispy Pan-Seared Snapper with Zesty Grape Salsa.
How many snapper fillets are needed for this recipe?
This recipe requires 6 red snapper fillets.
What is the main seasoning for the snapper fillets?
The fillets are seasoned with fresh lemon juice, salt, and pepper.
How should the snapper be prepared before cooking?
The snapper fillets should be cleaned and scaled before you begin.
What ingredients are in the zesty grape salsa?
The salsa consists of seedless grapes, cherry tomatoes, red onions, cilantro, lemon juice, lemon zest, minced garlic, and Thai chili peppers.
How should the grapes be prepared for the salsa?
The grapes should be sliced into discs, and some should be gently mashed to release their juices.
How long should the salsa sit before serving?
The salsa should be covered and refrigerated for at least 30 minutes to allow the flavors to meld.
What type of oil is used to fry the snapper?
The recipe calls for 15 ml of olive oil for frying.
Which side of the fish should be placed in the pan first?
The snapper fillets should be laid skin-side down in the hot oil first.
How long do you cook the skin side of the snapper?
Cook the skin side for about 3 to 4 minutes or until it is crisp and golden.
What should I do if the fish sticks to the pan?
If the fillets stick, allow them to cook a little longer; they will release naturally when they are ready.
How long should the second side of the fish be cooked?
After flipping, cook the second side for an additional 3 to 4 minutes.
How do you know when the snapper is cooked through?
The fish is done when it flakes easily with a fork.
Is this snapper recipe gluten-free?
Yes, this dish is naturally gluten-free.
What type of chili peppers are used in the salsa?
The recipe uses 2 Thai chili peppers, cored and finely chopped.
How much garlic is required?
The recipe requires 25 grams of finely minced garlic.
What kind of grapes are recommended for this dish?
The recipe specifies using 100g of seedless grapes.
What herb is used in the salsa?
The salsa uses one bunch of roughly chopped cilantro or coriander.
How should the red onions be prepared?
The red onions should be thinly sliced.
What is the quantity of cherry tomatoes needed?
You will need 100g of cherry tomatoes, cut into quarters.
What heat setting should be used for the skillet?
The snapper should be cooked over medium-high heat.
When should the salsa be added to the dish?
The prepared grape salsa should be spooned over the top of the cooked snapper just before serving.
What kind of skillet is best for this recipe?
A large non-stick skillet is recommended to prevent the fish from sticking.
Does the recipe use lemon zest?
Yes, the zest of one lemon is included in the salsa mixture.
How many ingredients are in this recipe in total?
There are 11 ingredients used in this recipe.
Is this dish suitable for a healthy dinner?
Yes, it is described as a healthy meal and a great dinner idea.
Can this recipe be used for lunch?
Yes, it is noted as being perfect for a satisfying lunch.
What should be used to flip the fish fillets?
A metal spatula is recommended for carefully flipping the fillets.
Should the snapper be cooked with the skin on?
Yes, the recipe specifically instructs to sear the skin to make it crispy.
What is the primary flavor profile of the salsa?
The salsa is described as zesty, sweet from the grapes, and tangy from the lemon.