![]() ![]() Red snapper is high in vitamin D and protein, and in this one-pan recipe, full of fresh, vibrant flavors. Grill the fish, covered, until it flakes easily and a thermometer inserted in the thickest part registers 145 degrees F, 3 to 5 minutes per. Second, cook the fish over indirect heat so that it cooks evenly and doesnt burn. Step 3 Heat the olive oil in a large skillet over medium-high heat. Step 2 Season the fish fillets with salt and pepper. The changes I’ve been making haven’t been drastic (after all, who can go so long without a chocolate bar or a pot of chili?), but I have been introducing lighter meals to my plate and experimenting with fun, healthy recipes. of snapper fillets and pat them dry with paper towels. #Best way to cook red snapper skin#Step 4 Place the snapper fillets in the skillet with the skin sides facing down. Step 2 Heat oven broiler or grill to high. Step 3 Heat the olive oil in a large skillet over medium-high heat. Step 1 Place the red snapper fillets on a platter, sprinkle with salt and pepper and brush each side with olive oil. It may seem premature to East Coast friends and family still buried in snow, but I’ve already started thinking swimsuits and whole days spent in the sun. of snapper fillets and pat them dry with paper towels. You can also start thinking about frolicking in the freezing Pacific Ocean in your best swimsuit again, which then leads to thinking about all the lighter meals you should be making… including this healthy, chock-full-of-flavor red snapper with tomatoes, olives and onions! The weather provides a nice little in-between – you can still wear light sweaters and leather boots, but you can also fire up the outdoor grill and play cards with your feet in the grass (not that I have any grass to speak of, but here’s to wishful thinking!). When I eventually move away from Southern California, I’ll be hard pressed to find a season lovelier than early spring around here. ![]()
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