Pan Seared Snapper With Sauce Vierge Recipe

Recipe By Slurrp

Pan Seared Snapper with Sauce Vierge is a delicious and elegant dish that showcases the delicate flavors of fresh snapper. The snapper fillets are seasoned with salt and pepper, then seared in a hot pan until crispy and golden. The Sauce Vierge, a classic French sauce made with tomatoes, herbs, and olive oil, adds a burst of freshness and acidity to the dish. Serve the snapper with the sauce spooned over the top, and garnish with fresh herbs for a beautiful presentation.

4.9
21 Rating -
Rate
30minstotal
30m.total
Pan Seared Snapper With Sauce Vierge
plan
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ingredients serve

Ingredients for Pan Seared Snapper With Sauce Vierge Recipe

  • 1 Snapper Fillets
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Olive Oil
  • 1/2 Tomatoes, Diced
  • 1/4 Shallot, Minced
  • 1/2 tablespoon Chopped Basil
  • 1/2 tablespoon Chopped Parsley
  • 1/4 tablespoon Lemon Juice
  • 1/2 tablespoon Olive Oil
  • as per your need Fresh Herbs, For Garnish

Directions: 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.
Nutrition
value
296
calories per serving
26 g Fat11 g Protein7 g Carbs3 g FiberOther

Current Totals

  • Fat
    26g
  • Protein
    11g
  • Carbs
    7g
  • Fiber
    3g

MacroNutrients

  • Carbs
    7g
  • Protein
    11g
  • Fiber
    3g

Fats

  • Fat
    26g

Vitamins & Minerals

  • Calcium
    62mg
  • Iron
    2mg
  • Vitamin A
    372mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    27mg
  • Vitamin B9
    610mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    28mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    34mg
  • Manganese
    < 1mg
  • Phosphorus
    117mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp