Reviews (1) Add Rating & Review 163 Ratings 5 star values: 27 4 star values: 21 3 star values: 66 2 star values: 35 1 star values: 14 Martha Stewart Member Rating: Unrated 11/12/2014 I bought some lovely red snapper filets from Whole Foods to use in this recipe, but they had huge scales on the skin, which I painstakingly removed. Maybe that was my mistake. I used a Calphalon pan and followed directions to a tee, but the skin stuck to the pan and this dish was a disaster...anything but crispy. Still tasty, but nothing like the picture.
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Gallery Sauteed Red Snapper Recipe Summary prep: 5 mins total: 15 mins Servings: 4
Ingredients Ingredient Checklist 2 red snapper fillets (each 10 to 12 ounces), with skin Coarse salt, to taste Cayenne pepper, to taste 3 tablespoons canola oil
Gallery Sauteed Red Snapper
Recipe Summary prep: 5 mins total: 15 mins Servings: 4
Gallery
Sauteed Red Snapper
Sauteed Red Snapper
Sauteed Red Snapper
Recipe Summary prep: 5 mins total: 15 mins Servings: 4
Recipe Summary
prep: 5 mins total: 15 mins
Servings: 4
prep: 5 mins
total: 15 mins
prep:
5 mins
total:
15 mins
Servings: 4
4
Ingredients
Ingredients
- 2 red snapper fillets (each 10 to 12 ounces), with skin Coarse salt, to taste Cayenne pepper, to taste 3 tablespoons canola oil
Directions
Cut each snapper fillet in half crosswise. Season flesh with salt and cayenne pepper.
Heat oil in a large skillet over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.
Reviews (1)
Add Rating & Review 163 Ratings 5 star values: 27 4 star values: 21 3 star values: 66 2 star values: 35 1 star values: 14
Martha Stewart Member Rating: Unrated 11/12/2014 I bought some lovely red snapper filets from Whole Foods to use in this recipe, but they had huge scales on the skin, which I painstakingly removed. Maybe that was my mistake. I used a Calphalon pan and followed directions to a tee, but the skin stuck to the pan and this dish was a disaster...anything but crispy. Still tasty, but nothing like the picture.
Reviews (1)
Add Rating & Review 163 Ratings 5 star values: 27 4 star values: 21 3 star values: 66 2 star values: 35 1 star values: 14
Add Rating & Review
163 Ratings 5 star values: 27 4 star values: 21 3 star values: 66 2 star values: 35 1 star values: 14
163 Ratings 5 star values: 27 4 star values: 21 3 star values: 66 2 star values: 35 1 star values: 14
163 Ratings 5 star values: 27 4 star values: 21 3 star values: 66 2 star values: 35 1 star values: 14
5 star values: 27 4 star values: 21 3 star values: 66 2 star values: 35 1 star values: 14
Martha Stewart Member Rating: Unrated 11/12/2014 I bought some lovely red snapper filets from Whole Foods to use in this recipe, but they had huge scales on the skin, which I painstakingly removed. Maybe that was my mistake. I used a Calphalon pan and followed directions to a tee, but the skin stuck to the pan and this dish was a disaster...anything but crispy. Still tasty, but nothing like the picture.Martha Stewart Member
Rating: Unrated 11/12/2014
I bought some lovely red snapper filets from Whole Foods to use in this recipe, but they had huge scales on the skin, which I painstakingly removed. Maybe that was my mistake. I used a Calphalon pan and followed directions to a tee, but the skin stuck to the pan and this dish was a disaster…anything but crispy. Still tasty, but nothing like the picture.
Rating: Unrated
All Reviews for Sauteed Red Snapper
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sauteed Red Snapper
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
