WEEKDAYS 1e|12c|p

Red Snapper with Couscous

613 Red Snapper with Couscous
Flaky, tasty, and healthy...what else do you need in a fish dish for the family?!?!
skill level
Moderate
time
30-60min
servings
2 - 4
cost
$$
Contributed by :
Flaky, tasty, and healthy...what else do you need in a fish dish for the family?!?!
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ingredients
  • 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) 
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 cup Flour
    Salt
    Freshly Ground Black Pepper
    In a shallow dish, combine Flour and half of Salt and Pepper, set aside.
  • 2
    1 pound Red Snapper Fillets
    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.
  • 3
    2 tablespoons Canola Oil
    Salt
    Freshly Ground Black Pepper
    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.
  • 4
    4 tablespoons Butter (cubed)
    1 Lemon (juiced)
    2 tablespoons Capers
    Fresh Parsley (to garnish)
    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.
  • 5
    Roasted Asparagus (to serve)
    Israeli Couscous (to serve)
    Roasted Asparagus and Israeli Couscous* to serve.
  • 6
    *Cook couscous according to package instructions, substituting chicken stock for water.
 
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