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Mangrove Snapper Recipe


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5 from 1 review

  • Author: Maxine Dubois
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Description

This Mangrove Snapper Recipe is made with butter, garlic, lemon, capers, garnished with parsley and served over rice. 


Ingredients

Scale
  • 2 pounds snapper
  • 2 tablespoons of olive oil
  • 4 tablespoons of salted butter
  • 3 cloves of garlic, minced
  • Juice of 1 lemon
  • 1 sliced lemon
  • 1 (3 oz) bottle of capers with the juice
  • 1/4 cup of chopped parsley
  • Salt and pepper

Instructions

  1. Start by patting the snapper dry on a plate with paper towels. You want to get rid of excess moisture so the fish doesn’t release water. In a large skillet, start by cooking the snapper with 1 tablespoon of olive oil. Cook for 3-5 minutes on each side, depending on the thickness. Remove the snapper and set on a plate. 
  2. In a large skillet, add the butter and wait until it melts. Place lemon slices on the pan, 1 minute on each side until the lemon caramelizes. With tongs, remove the lemon and place on another separate plate. Add garlic and cook until fragrant, for 1 minute. Add the whole bottle of capers with the juice and add the snapper back in the large pan. Cook for another 3 minutes, spooning sauce over fish. Remove from the pan and add salt and pepper as desired. 
  3. Garnish with parsley. Serve with rice if you wish. 

Notes

  • Choose Fresh Mangrove Snapper: For the best flavor and texture, select fresh mangrove snapper. Look for clear, bright eyes, shiny and firm flesh, and a mild oceanic smell. If possible, buy it from a reputable fishmonger or fish market known for providing high-quality seafood.
  • Proper Seasoning: Season the mangrove snapper fillets with salt and pepper just before cooking. This simple seasoning will enhance the natural flavors of the fish without overpowering it. Remember, mangrove snapper has a delicate taste that can be easily complemented with minimal seasoning.
  • Optimal Cooking Temperature: Heat your skillet or frying pan over medium-high heat before adding the fish. This will help achieve a nice sear and prevent the fish from sticking to the pan. A hot pan will also promote faster cooking, ensuring the fish remains moist and flaky.
  • Searing and Caramelization: To achieve a flavorful sear and caramelization on the fish, make sure the skillet is well-heated and the surface of the fish is dry. Pat the fish fillets dry with paper towels before placing them in the pan. This will help develop a golden crust and add depth of flavor to the dish.
  • Don't Overcook: Mangrove snapper cooks quickly, so it's important not to overcook it. Overcooked snapper can become dry and lose its delicate texture. Depending on the thickness of the fillets, cook each side for about 3-4 minutes or until the fish is opaque and flakes easily with a fork.
  • Citrus Brightness: Squeeze fresh lemon juice over the cooked snapper just before serving. The citrus juice will add brightness and acidity, balancing the richness of the butter and complementing the flavor of the fish.
  • Garnish with Fresh Herbs: Sprinkle chopped fresh parsley or cilantro over the cooked fish as a finishing touch. The vibrant herbs will not only add a pop of color but also impart a fresh and herbaceous flavor that complements the buttery and tangy elements of the dish.
  • Serve Immediately: Mangrove snapper is best enjoyed right after cooking while it's still hot and flavorful. Serve it immediately with your choice of side dishes, such as roasted vegetables, rice, or a fresh salad, to create a well-rounded meal.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 424
  • Sugar: 0
  • Sodium: 524 mg
  • Fat: 26 g
  • Saturated Fat: 15 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 45 g
  • Cholesterol: 142 mg