Best Snapper With Browned Butter And Capers Recipes
LEESA'S RED SNAPPER FILLETS WITH LEMON CAPER SAUCE
Pan Fried Snapper is a delicious and healthy meal that's ready in 10 minutes! Learn how to quickly cook red snapper with lemon butter caper sauce. If you're nervous about cooking fish, this recipe for red snapper fillets is a great place to start.
Provided by Anne Clark
Categories Main Course
Time 10m
Number Of Ingredients 6
Steps:
- Pat fish fillets with paper towel. Lightly sprinkle each side with salt, pepper, garlic powder, and onion powder. Exact measurements are not given as you only want to lightly sprinkle these seasonings on each side of the fish.
- Melt 2 tablespoons of butter in a pan over medium heat. Add the fillets, SKIN SIDE UP, and slow simmer for 3-4 minutes. Flip fish over and cook for another 3-4 minutes. Use medium heat, not high heat. You don't want the fish to be sizzling too hot or the butter will burn.
- Remove the fish from the pan and set aside. Add the remaining butter, juice of one lemon, capers, and parsley flakes. Slow simmer for about 30 seconds, then return the fish to the pan. Spoon the sauce over fish and heat just until hot - about 30 seconds. Transfer fish to a plate and serve with your favorite side dish.
Nutrition Facts : ServingSize 1 serving, Calories 429 kcal, Carbohydrate 2 g, Protein 45 g, Fat 26 g, Cholesterol 142 mg, Sodium 524 mg, Sugar 1 g, SaturatedFat 15.2 g, TransFat 0.9 g
RED SNAPPER FRANçAISE WITH BUTTER AND LEMON SAUCE
What makes Française ("in the French style") different from other sautéed dishes is the eggs. Anything cooked à la Française is dredged in flour first, then dipped in beaten eggs before you sauté it. Most similarly prepared dishes are dredged in flour only. The eggs add a lot of flavor and texture-but also fat. I tried using a low-fat egg substitute, and it worked like a charm. Matter of fact, enough calories were shaved off that I was able to put some butter back in and still keep it under 240 calories per serving. Now that's what I'm talking about!
Yield serves 4
Number Of Ingredients 9
Steps:
- Season the fish with salt and pepper. Put the 1/2 cup flour in a shallow dish. Put the egg substitute in another shallow dish. Dredge the fillets in the flour, shaking off any excess. Then coat the fillets in the egg substitute and let them sit in the substitute until ready to add to the pan.
- Heat 2 large nonstick sauté pans over medium heat. When the pans are hot, spray them with cooking spray and add 2 fillets to each pan. Cook until the fillets are golden brown and just cooked through, about 2 minutes per side. Transfer the fish to a serving platter, and tent it with foil to keep them warm.
- In one of the sauté pans, melt the butter over high heat. Whisk the remaining 2 tablespoons flour into the butter. Add the lemon juice and chicken broth, and bring the sauce to a boil. Reduce the heat to low and simmer, whisking constantly, until the sauce thickens, about 2 minutes.
- Stir in the parsley, and season the sauce with salt and pepper to taste, if desired. Spoon the sauce over the fish, and serve.
- Fat: 36g (before), 8.6g (after)
- Calories: 611 (before), 232 (after)
- Protein: 29g
- Carbohydrates: 11g
- Cholesterol: 57mg
- Fiber: 2g
- Sodium: 396mg
SNAPPER FILLETS WITH HERB AND CAPER BUTTER
A good and simple way to use all that snapper we've been catching! *an Aussie tablespoon contains 4 teaspoons!
Provided by JustJanS
Categories Australian
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Herb and Caper Butter:.
- Combine all ingredients in a small bowl.
- Snapper:.
- Heat oil in a large frying pan.
- Dust each fillet with seasoned flour and cook 2-3 minutes per side-or until done to your liking.
- Serve fish at once with the savoury butter.
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