Pan-Seared Red Snapper with Lemon Butter Sauce

Ingredients

In this adaptation of the Italian dish Chiavi di San Pietro, we have transformed it into an American-style recipe by incorporating flavors and techniques commonly found in American cuisine. The original dish typically features a lighter sauce with white wine and capers, while our American version highlights a tangy and buttery lemon sauce. Additionally, we have adjusted the seasoning and cooking techniques to suit the American palate, resulting in a dish that is both familiar and delicious. We alse have the original recipe for Chiavi di San Pietro, so you can check it out.

• 4 red snapper fillets (about 6 ounces/170g each) 4 red snapper fillets (about 6 ounces/170g each)
• 1/4 cup (60ml) all-purpose flour 1/4 cup (60ml) all-purpose flour
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 4 tablespoons (60g) unsalted butter, divided 4 tablespoons (60g) unsalted butter, divided
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup (60ml) fresh lemon juice 1/4 cup (60ml) fresh lemon juice
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 2 tablespoons (30ml) chicken broth 2 tablespoons (30ml) chicken broth
• 1 tablespoon chopped fresh parsley, for garnish 1 tablespoon chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 9g
• Carbohydrates (total, sugars): 7g, 0.5g
• Protein: 28g
• Fiber: 0.5g
• Salt: 0.8g

Preparation

1. 1.
   In a shallow dish, combine the flour, paprika, garlic powder, salt, and black pepper.
2. 2.
   Pat the red snapper fillets dry with a paper towel, then dredge them in the flour mixture, shaking off any excess.
3. 3.
   Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
4. 4.
   Add the red snapper fillets to the skillet and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the fillets from the skillet and set aside.
5. 5.
   In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for 1 minute, until fragrant.
6. 6.
   Stir in the lemon juice, lemon zest, and chicken broth. Cook for 2-3 minutes, until the sauce has slightly thickened.
7. 7.
   Return the red snapper fillets to the skillet and spoon the lemon butter sauce over them. Cook for an additional minute to heat through.
8. 8.
   Transfer the red snapper fillets to serving plates, spooning the sauce over them. Garnish with chopped parsley.
9. 9.
   Serve the Pan-Seared Red Snapper with Lemon Butter Sauce immediately.

Treat your ingredients with care...

• Red snapper fillets — Ensure that the fillets are fresh and have been properly cleaned. If you can't find red snapper, you can substitute it with other white fish fillets such as grouper or halibut.
• Fresh lemon juice — Squeeze the lemons just before using to ensure the freshest flavor.
• Fresh parsley — Chop the parsley right before garnishing to maintain its vibrant color and fresh taste.

Tips & Tricks

• For an extra crispy crust, make sure the skillet is hot before adding the red snapper fillets.
• If you prefer a thicker sauce, you can whisk in a teaspoon of cornstarch mixed with a tablespoon of cold water during step 6.
• Serve the Pan-Seared Red Snapper with Lemon Butter Sauce with a side of steamed vegetables or a fresh salad to complete the meal.
• If you want to add a touch of heat, sprinkle some red pepper flakes over the fish before serving.
• To make the dish more visually appealing, garnish with a lemon slice and a sprig of fresh parsley.

Serving advice

Serve the Pan-Seared Red Snapper with Lemon Butter Sauce as the main course, accompanied by your choice of side dishes and a refreshing drink.

Presentation advice

Arrange the golden-brown red snapper fillets on a plate, spooning the lemon butter sauce over them. Garnish with a sprinkle of chopped parsley and a lemon slice for an elegant touch.