Pan Seared Red Snapper with Sauce Vierge
Golden, crispy snapper topped with a classic French vierge sauce which is a simple, no-cook sauce of fresh herbs, garlic, tomatoes, olive oil, and lemon. Weeknight easy. Guest-worthy every time.
Servings: 4
Ingredients
Sauce Vierge
- 2 cups grape or cherry tomatoes chopped
- 1 medium shallot diced
- ½ cup finely chopped fresh herbs any combination of chives, tarragon, parsley, basil
- 2 garlic cloves smashed
- juice of 1 lemon
- 2 tablespoons capers
- kosher salt and freshly ground black pepper
- 1 cup extra virgin olive oil
Fish
- 16 ounces red snapper filets (about 4 filets) or yellowtail or grouper
- 1 tablespoon flour Bob's Gluten Free 1 to 1 works well
- kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter divided
- fresh lemons juice for finishing
- flaky sea salt for finishing
Instructions
Sauce Vierge
- Combine all sauce ingredients in a medium bowl and toss to combine. Taste for seasoning and adjust. Serve at room temperature over fish, chicken, or roasted veggies. Toss into pasta or serve as a dip for toasted bread.
- Use immediately, or the next day. Keep in an airtight container and allow to come to room temperature before serving.
Fish
- Pat snapper fillets dry. Dust with flour, and shake off any excess. Sprinkle them on both sides with salt.
- Heat a heavy bottom skillet along with olive oil and 1 tablespoon butter on medium-high until butter is melted but not browned, then turn the heat down to medium.
- Place the fillets in the pan and cook 3-4 minutes. Don't touch the fillets until they're ready to flip.Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.
- Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.Transfer the fish to a plate, pouring any excess butter from the pan, over the filets. Season with a few grinds of freshly cracked pepper, a squeeze of lemon, and sprinkle of flaky sea salt. Divide remaining butter over tops of warm filets and allow it to melt into the fish. Serve with sauce vierge for an epic flavor combination.
Notes
You can absolutely omit the flour. The fish will be less golden and crispy but still delicious.