These Wild Red Snapper fillets weigh 500g and are cherished for their firm texture, rich flavor, and versatility in cooking. | Sourced from the wild, they offer a sustainable seafood choice that's both nutritious and delicious. | Each fillet is skin-on and boneless, ready to be prepared grilled, baked, or pan-seared to perfection. | With their mild, sweet taste and delicate flesh, Wild Red Snapper fillets are ideal for creating gourmet seafood dishes at home, promising a delightful dining experience.
100% Snapper Fish, 100 KCAL / 100 GMS
Pan-Seared Red Snapper:
Pat the Red Snapper fillets dry with paper towels and season both sides with salt and pepper.
Heat a tablespoon of olive oil or butter in a skillet over medium-high heat until hot but not smoking.
Place the Red Snapper fillets in the skillet, skin side down if the skin is on, and cook for 3-4 minutes, depending on thickness, until the skin is crispy and golden brown.
Carefully flip the fillets and cook for an additional 2-3 minutes on the other side, or until the fish is opaque and flakes easily with a fork.
Optional: Add minced garlic to the skillet in the last minute of cooking for extra flavor.
Remove from the skillet and let them rest for a minute before serving.
Serve hot with lemon wedges and garnish with fresh herbs if desired.
Baked Red Snapper:
Preheat your oven to 200°C (400°F).
Place the Red Snapper fillets on a parchment-lined baking sheet.
Drizzle with olive oil and season with salt, pepper, and any desired herbs or spices.
Bake for 12-15 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork.
Optional: Add slices of lemon on top of the fillets before baking for extra flavor.
Remove from the oven and let them rest for a few minutes before serving.
Serve hot with lemon wedges.
Grilled Red Snapper:
Preheat your grill to medium-high heat.
Brush the Red Snapper fillets with olive oil and season with salt and pepper.
Place the fillets directly on the grill and cook for 4-5 minutes per side, or until grill marks form and the fish is opaque and flakes easily with a fork.
Optional: Brush with a garlic-infused butter or lemon butter sauce during grilling for extra flavor.
Remove from the grill and let them rest for a minute before serving.
Serve hot with lemon wedges.
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