Red snapper recipe skin#

We’ve included instructions HERE if you want to make clarified butter at home for this dish. Plus, whole butter makes a triumphant return in the final sauce that turns this into an absolute bomb of an entrée. But have no fear, we use clarified butter here instead! And it’s perfect for searing because it can take high heat without the milk solids burning. If you have an extra 15 to 45 minutes or so to let the fish sit and dry out in the refrigerator, please do this!Īnd finally, you shouldn’t use whole butter for the searing portion to get that crispy skin.

Red snapper recipe skin#

Then you want to scrape the skin with a knife to squeegee as much moisture out of the skin as you can.

To achieve this, you want to dry the fish with paper towels first. So, that means, cast iron or carbon steel (stainless and nonstick pans work, but not quite as well). The pan should be hot, the fish skin should be dry (and I mean as dry as you can get it), and the fat you put in your pan should have a decently high smoke point. The Amandine Butter Sauce is the star of this recipe! The trick to crispy skin isn’t really a trick at all. Cooking it this way results in a nice crispy skin for added texture and flavor. The Red Snapper in this dish is pan seared with skin on. Here are some tips for making this dish incredible.

Here’s what you need: Red Snapper, butter, lemon, sliced almonds, salt and pepper. Additionally, you do not need any special ingredients. This fish recipe takes less than 20 minutes and you have a beautifully presented dish on the table. Tips for Making Red Snapper AmandineĪlthough this dish has a fancy name (also see ‘almondine’), it is actually very easy to make. Because of its overall mild taste, this popular white fish is a common menu item. But don’t worry if you live somewhere else, as Red Snapper is fairly easy to find in stores. The slightly sweet and nutty flavors make it the perfect fish for a variety of seasonings and sauces, but especially with the butter and almond sauce with a kiss of lemon in this Red Snapper Amandine recipe.Įven better, Red Snapper is found primarily in the Gulf of Mexico, so living in Houston we can find fresh Red Snapper, often caught that morning. It is definitely different from trout, but works at least as well in this dish. But Red Snapper is one of our favorite fish due to its moist and firm texture. You may be familiar with the classic French dish Trout Amandine. Our Delicious Red Snapper Amandine is a fish dish with a fabulous sauce made with butter and almonds. “Reprinted from Bobby Flay’s Bar Americain Cookbook by Bobby Flay, with Stephanie Banyas and Sally Jackson Copyright © 2011.Red Snapper Amandine Please Note: This post has been sponsored by Plugrá, all opinions are our own. Place the tortillas on a flat surface, fill the center of each with some of the fish, slaw, salsa, and cilantro leaves. Grill the tortillas for about 5 seconds per side, until slightly charred. Let cool slightly and then flake into large pieces using a fork.Ĥ. Transfer to a plate and immediately drizzle with the 1⁄4 cup reserved citrus vinaigrette. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Brush both sides of the fish with oil and season with salt and pepper. To cook the fish, preheat the grill to high or heat a grill pan over high heat. The slaw can be made 1 hour in advance and stored covered in the refrigerator.ģ. Combine the napa and red cabbages and carrot in a large bowl, add the remaining vinaigrette, and toss to coat.

Reserve 1⁄4 cup of the citrus vinaigrette for the fish.Ģ. With the motor running, add the oil and blend until emulsified. To make the cabbage slaw, put the lemon juice, orange juice, mustard, honey, and basil in a blender and blend until smooth.