Reviews
Add Rating & Review
14 Ratings
5 star values:
1
4 star values:
2
3 star values:
1
2 star values:
8
1 star values:
2
Back to Pan-Seared Red Snapper with Citrus-Herb Relish
All Reviews for Pan-Seared Red Snapper with Citrus-Herb Relish
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
mh_1108_snapper.jpg
Ingredients
Ingredient Checklist
1 orange, peeled and segmented into supremes
1 pink grapefruit, peeled and segmented into supremes
1 celery stalk, peeled and thinly sliced on the bias
1 tablespoon fresh mint, finely sliced, plus more for garnish
2 teaspoons chives, chopped
Coarse salt and ground white pepper
2 teaspoons safflower or canola oil
2 red snapper fillets, skin-on, about 1 1/2 pounds
Gallery
Read the full recipe after the video.
mh_1108_snapper.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
mh_1108_snapper.jpg
mh_1108_snapper.jpg
Ingredients
Ingredients
- 1 orange, peeled and segmented into supremes
- 1 pink grapefruit, peeled and segmented into supremes
- 1 celery stalk, peeled and thinly sliced on the bias
- 1 tablespoon fresh mint, finely sliced, plus more for garnish
- 2 teaspoons chives, chopped
- Coarse salt and ground white pepper
- 2 teaspoons safflower or canola oil
- 2 red snapper fillets, skin-on, about 1 1/2 pounds
Directions
Remove the fish 15 minutes before cooking to “temper.” Thoroughly pat dry each fillet on both sides with paper towel. Score the skin lightly with a sharp knife, carefully. Do not pierce the flesh.
Cut the orange and grapefruit sections into thirds. Place in a bowl with the celery and toss with the mint and herbs.
Heat a 12-inch nonstick skillet over very high heat. Just before searing, season the flesh side of the fish with salt and pepper. Drizzle in the oil and add the fillets, flesh side down to the pan. Sear for 2 minutes. Season the skin with salt and pepper and flip. Cook another 2 minutes. Both sides should be golden brown and slightly crispy. Serve each fillet with a couple tablespoons of citrus relish on top. Garnish with fresh mint.
Reviews
Add Rating & Review
14 Ratings
5 star values:
1
4 star values:
2
3 star values:
1
2 star values:
8
1 star values:
2
Reviews
Add Rating & Review
14 Ratings
5 star values:
1
4 star values:
2
3 star values:
1
2 star values:
8
1 star values:
2
Add Rating & Review
14 Ratings
5 star values:
1
4 star values:
2
3 star values:
1
2 star values:
8
1 star values:
2
14 Ratings
5 star values:
1
4 star values:
2
3 star values:
1
2 star values:
8
1 star values:
2
14 Ratings
5 star values:
1
4 star values:
2
3 star values:
1
2 star values:
8
1 star values:
2
- 5 star values:
- 1
- 4 star values:
- 2
- 3 star values:
- 1
- 2 star values:
- 8
- 1 star values:
- 2
All Reviews for Pan-Seared Red Snapper with Citrus-Herb Relish
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pan-Seared Red Snapper with Citrus-Herb Relish
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
