Pan Seared Snapper With Sauce Vierge Recipe

Cooking Directions

• STEP 1.Season the snapper fillets with salt and pepper on both sides.
• STEP 2.Heat a large skillet over medium-high heat and add olive oil.
• STEP 3.Place the snapper fillets in the skillet, skin side down, and cook for 3-4 minutes until the skin is crispy and golden.
• STEP 4.Flip the fillets and cook for an additional 2-3 minutes until the fish is cooked through.
• STEP 5.Remove the snapper fillets from the skillet and set aside.
• STEP 6.In a separate bowl, combine diced tomatoes, minced shallots, chopped basil, chopped parsley, lemon juice, and olive oil to make the Sauce Vierge.
• STEP 7.Season the sauce with salt and pepper to taste.
• STEP 8.To serve, spoon the Sauce Vierge over the snapper fillets and garnish with additional fresh herbs.
• STEP 9.Serve the Pan Seared Snapper with Sauce Vierge immediately.

Cooking Tips

• Make sure the skillet is hot before adding the snapper fillets to ensure a crispy skin.
• Use fresh, ripe tomatoes for the best flavor in the Sauce Vierge.
• Feel free to customize the herbs in the sauce based on your preferences.

Storage and Serving

• This dish is best served immediately after cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a skillet or in the oven before serving.