Sautéed Red Snapper - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Sautéed Red Snapper With Spicy Garlic And Orange Blossom Vinaigrette Glaze

Prep Time: 30 Minutes

Yields: 4 Servings

Comment:

The combination of sweet orange and spicy garlic creates a delicious glaze for several dishes. This vinaigrette is wonderful as a sauce over grilled fish and is a perfect topping for our sautéed red snapper.

Ingredients for Fish:

4 (6-ounce) red snapper fillets, skin on

kosher salt and black pepper to taste

granulated garlic to taste

¼ cup blood orange avocado oil

½ cup flour

¼ cup olive oil

Ingredients for Orange Blossom Vinaigrette Glaze:

3 cloves garlic, peeled and thinly sliced

pinch red pepper flakes

2 tbsps orange blossom vinegar

¼ cup olive oil

½ cup tiny, colored tomatoes, halved

½ cup haricot vert

1 tsp fresh-chopped tarragon leaves

1 tsp fresh-chopped thyme leaves

1 tsp fresh-chopped parsley

salt and black pepper to taste

Method:

Season both sides of fish fillets with kosher salt, black pepper and granulated garlic, rubbing well onto each side of fish. Brush both sides of fish fillets with blood orange avocado oil. Dust both sides lightly with flour, shaking off excess. In a sauté pan, heat ¼ cup olive oil over medium-high heat. Place fish fillets, skin-side down, in skillet and sauté 3–5 minutes or until browned on both sides, turning once. Transfer to a serving platter, set aside and keep warm. In a saucepan, heat ¼ cup olive oil over medium-high heat. Add sliced garlic and red pepper flakes then sauté 2–3 minutes or until garlic is lightly browned around the edges but not scorched. Add tomato halves and haricot vert then sauté 3–5 minutes, stirring occasionally. Add tarragon, thyme, parsley and orange blossom vinegar. Simmer quickly and adjust seasonings with salt and pepper. Pour spicy garlic and orange blossom vinaigrette over fish fillets in platter and serve immediately.

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