Remove from the pan and squeeze a bit more lemon juice on top. Lower the heat, add about 2 turns of dry white wine to the pan and continue cooking until the fish is flaky. Carefully lay the filets into the pan face down, add another pinch of salt and sear on both sides (about 3-4 minutes per side). If the pan isn't hot enough, the fish will absorb the oil and become greasy. COOKING FISH: Drizzle olive oil in a large frying pan.Do it once and you won't go back to store bought again: avocado, cilantro, garlic powder, fresh lime, salt & pepper, diced tomatoes). GUACAMOLE: Use your own recipe or store bought of your choice.SLAW: While the fish is marinating, prepare the slaw: To the pre-shredded cabbage, add yogurt, Sriracha and cilantro.Lay filets face down and marinate 10 minutes. FISH MARINADE: Mix all juices, S & P, chili powder, garlic power and paprika in a deep dish.If you can’t find Red Snapper, you can easily substitute any white fish. A dollop of guacamole on the side or on top, along with a slaaaather of this creamy, zippy yogurt-sriracha slaw and you’ve got a winner with Red Snapper Fish Tacos. This filet is sautéed simply without breading and trust me - it doesn’t need it. Toppings are kept minimal because (a) you don’t want to drown out the flavor of the fish and (b) I’d already been to the grocery twice over a two day period, so what was already in the frig became the seasonings and toppings for this recipe. Not on my watch. ‘Cause that would be a slap in the face of the Food Gods, right? Now don’t get me wrong, I love deep-fried (truthfully, who doesn’t?) but in mod-er-a-tion. Sorry, but we aren’t frying this beautiful, fresh caught Red Snapper. Eat Fresh.Today Island Courtrecommended Red Snapper for the fish tacos I was craving and even though I had never tasted Red Snapper (you don’t see much any of it swimming in our Great Lakes), I bowed to the advice of the pros with these Red Snapper Fish Tacos.īy now you all know my husband and his in-ter-est-ingpalate, so when I mentioned Fish Tacos for dinner his eyes lit up and he used the ‘F’ word. keep wearing those leggings and oversized sweaters. Bathing suits are a lifetime away. But now that I touched down in the land without wind-chillfactors (more commonly known as southern Florida) AND discovered I’m within walking distance of the most amazing fresh seafood market, Island Court well, Best cooking advice : Eat Local. A winter of not only sub-zero temps, but meals rampant with gravies, wide egg noodles, soups, meatloaves, potatoes thick with heavy cream/various cheeses and oodles of other foods that wrapped their arms around me (and my waistline) and hypnotized me–feel good, they said. If you’ve been following, you’ll know I recently escaped like a felon from a rough Michigan winter. with your fresh-doesn’t-begin-to-describe– it supply of fish and seafood - caught this morning and devoured on my table tonight. Oh hello again Manasota Key’sown Island Court Seafood Market.I’m back again with my eager, oh-so-excited puppy dog look ’cause I am in lovvvve ♥.
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