Red Snapper Fillets x 6 portions (160 -220g)
Red Snapper fillets are prized for their firm, lean texture and mild, slightly sweet flavour, making them a versatile choice for fish lovers worldwide. The flesh is white with a pinkish tinge and cooks to a beautiful opaque white staying moist and flaky when cooked right.
To pan fry, Defrost at room temperature for 2- 3 hours or overnight in a refrigerator. Dry the fillets off with kitchen towel and season with salt and pepper. Heat oil and butter in a non-stick pan over medium-high heat. Place the fish in the hot pan, skin-side down, and cook for 3-4 minutes without moving it. Flip and cook for another 2-3 minutes, or until the fish is opaque and flakes easily with a fork.
Squeeze lemon or lime over the fillets and serve.
Red Snapper, water for protective ice glaze.
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