Snapper Piccata Recipe

Cooking Directions

• STEP 1.Season the snapper fillets with salt and pepper, then lightly coat them in flour.
• STEP 2.In a large skillet, heat olive oil over medium-high heat. Add the snapper fillets and cook until golden brown on both sides.
• STEP 3.Remove the snapper fillets from the skillet and set aside.
• STEP 4.In the same skillet, melt butter and add minced garlic. Cook until fragrant.
• STEP 5.Add lemon juice, white wine, and capers to the skillet. Cook until the sauce has reduced slightly.
• STEP 6.Return the snapper fillets to the skillet and cook for an additional 2-3 minutes, until the fish is cooked through.
• STEP 7.Serve the Snapper Piccata with the sauce spooned over the top.

Cooking Tips

• Make sure to pat the snapper fillets dry before coating them in flour to ensure a crispy crust.
• Use a non-stick skillet to prevent the fish from sticking to the pan.
• Garnish the dish with fresh parsley for added freshness and color.

Storage and Serving

• Leftover Snapper Piccata can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the fish in a skillet over low heat until warmed through.
• Serve the Snapper Piccata with pasta or steamed vegetables for a complete meal.