Pan-Seared red snapper with capers

This week’s dish was inspired by a new offering at Stewart’s Food Store – red snapper filets – and a desire for a quick and light summer supper. Danny had never prepared snapper filets and wanted to try his hand. The 15-minute pan-to-plate recipe comes from the Champagne Tastes website, www.champagne-tastes.com, and features an absolutely delectable caper and butter sauce that also pairs wonderfully with tilapia.

Red snapper is primarily found in warm waters, particularly in the Gulf of Mexico, the Caribbean Sea, and along the southeastern coast of the United States. It is a popular fish species in the Gulf region and is a staple of seafood lovers in Mexico, the United States, and Cuba.

A delicate fish like snapper can be tricky to keep in one piece as you flip the fllets, so be careful and use a metal spatula, if possible, and a heavy-bottomed pan. The oil-and-butter base of the sauce will thicken as the fish browns, aided by the flour coating on the filets. The capers add natural saltiness and the herbs accentuate the clean, mild flavor of the snapper (or tilapia). As always, all ingredients are available at Stewart’s Food Store. Bon Appetit!

Ingredients: 2 red snapper filets 1 tbsp flour Pinch salt, pepper 1 tbsp olive oil 2 tbsp butter, divided 1 lemon, juiced 1 tbsp capers Small handful fresh herbs (fresh rosemary, chives, or oregano) Preparation: Step 1: Pat snapper filets dry. Dust with flour, and shake off any excess. Sprinkle them on both sides with salt and pepper. Prepare a heavy pan with the olive oil and 1 tbsp butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.

Step 2: Place the filets in the pan and cook for about 4 minutes. Test fish by sliding a thin metal spatula under the filets. They’re ready to flip if they don’t stick to the pan. If the filets don’t release, give them another 30 seconds. After flipping, divide the remaining 1 tbsp butter over both filets. Cook fish for an additional 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.

Step 3: Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in oven at 200 degrees F. Reduce heat to medium. Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again. Serve fish hot with pan sauce and remaining herbs.