WEEKDAYS 1e|12c|p

Red Snapper with Couscous

Heather Johnston
Servings: 2 - 4
30 to 60 min

Flaky, tasty, and healthy...what else do you need in a fish dish for the family?!?!

  • Ingredients
  • step-by-step directions
Red Snapper with Couscous
  • 1/2 cup Flour
  • 2 teaspoons Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1 pound Red Snapper Fillets
  • 2 tablespoons Canola Oil
  • 4 tablespoons butter (cubed)
  • 1 Lemon (juiced)
  • 2 tablespoons Capers
  • Roasted Asparagus (to serve)
  • Israeli Couscous (to serve)
  • Fresh Parsley (to garnish)
  • In a shallow dish, combine Flour and half of Salt and Pepper, set aside.
  • Meanwhile, on a cutting board, place Fillets skin side down. Using pliers or Fish tweezers, remove pin bones from top center portion of the Fish.  Usually there are about 4.  Discard.  Cut Fish into smaller serving sizes, about 3-4 inches long.
  • In a large skillet, heat Oil over medium-high heat. Season the Fillets and Flour with the remaining Salt and Pepper; dredge in Flour, and place in hot skillet, skin side down.  Using a spatula, occasionally press down on Fillets so that they brown evenly.  Cook for three minutes, flip and cook and 2 minutes longer.  Remove and keep warm.
  • Wipe skillet of excess fat and burnt Flour, return to heat.  Add Butter and let foam and deepen to a golden nutty color. Turn off heat, carefully add Lemon. Let bubbling subside, add Capers. Taste and adjust seasonings. Pour over Fillets or place in a serving bowl. Garnish with fresh Parsley.
  • Roasted Asparagus and Israeli Couscous* to serve.
  • *Cook couscous according to package instructions, substituting chicken stock for water.
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