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Red Snapper

Prep Time 20 minutes
Cook Time 15 minutes
Servings 2 servings
Calories 492kcal

Ingredients

  • 3 tbsp Extra-virgin olive oil
  • 2 tbsp Fresh parsley
  • 2 cloves Garlic
  • 1/4 tbsp Lime juice as needed to taste
  • 2 tbsp Fresh cilantro
  • 1/4 tsp Red pepper flakes optional
  • 6 oz Red snapper skin on, check for pin bones
  • 2 tsp Avocado oil as needed
  • 2 slices Crusty bread toasted
US Customary - Metric

Instructions

  • Place the olive oil, parsley, garlic, lime juice, cilantro, and red pepper flakes (if using) in a blender or food processor and pulse until chopped well. Add more lime to taste as desired. Season with salt and pepper to taste and set aside.
  • Gently pat the skin side of the snapper dry as best as possible. Season non skin side with salt and pepper.
  • Heat a non-stick pan or skillet over medium heat. Once hot, add the oil. Place the snapper skin side down into the pan. Cook undisturbed until the skin is golden brown and crispy. Then flip the fish over and brown on the flesh side. Place in the oven and cook to an internal temperature of 125°F using a thermometer. Once cooked, set aside and allow to rest for 3 to 5 minutes.
  • Spoon the sauce over the snapper (about 2 tablespoons per portion). Serve with bread.

Nutrition

Calories: 492kcal | Carbohydrates: 35g | Protein: 25g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 31mg | Sodium: 447mg | Potassium: 473mg | Fiber: 2g | Sugar: 3g | Vitamin A: 529IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 3mg