This recipe is interchangeable with any of your preferred fish proteins, including shellfish-like scallops! I occasionally add cubed granny smith apples if I’m roasting salmon steaks; the tartness of the apple cuts through some of the fat in the salmon for me. I also introduce lots of lime wedges when I pan-fry a crispy battered white fish—whatever method of cooking is your fav, be sure to top off with this tasty summertime salsa. Try the recipe below I made for red snapper; it’s delicious!
4- 6 oz pieces firm Snapper
1 1/2 teaspoons sea salt, divided
Sea salt and fresh ground pepper
1 medium green apple, cored and diced (optional)
1 cup cherry tomatoes, quartered
1 cup fresh strawberries, hulled and diced
1/4 cup fresh Italian parsley, torn right before use
2-3 tablespoons neutral-tasting extra virgin olive oil
1 tablespoon knob of butter, cold
1 tablespoon rice wine vinegar
2 limes, cut in wedges
Cut and combine the berries, tomatoes, and apples if you use them into a small bowl, tear in the parsley, and add salt and pepper to taste. Drizzle a little olive oil, add rice vinegar. Toss. Taste and adjust salt and pepper. Set aside.
Make three small slices into the skin side of each filet to prevent it from curling up while cooking. Salt and pepper the fish front and back.
In a large skillet, over medium-high heat, warm the olive oil and a knob of butter until melted. Add the fish filets skin side down and cook until the fish is crispy. Depending on the size of your filet, this should only take about 6-8 minutes. Gently flip the fish and cook until the flesh is opaque for an additional 2-3 minutes.
Remove from the pan and tap tap on a paper towel to remove any excess cooking oil.
Serve warm topped with strawberry salsa and lots of lime wedges!
Makes about 4 servings
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