Scarlet Snapper, is a type of saltwater fish that’s found in the warm waters of the Indo-Pacific region, particularly in areas like the Indian Ocean and the Western Pacific. It’s highly prized as a seafood delicacy due to its flavorful and tender flesh.

Scarlet Snapper has a mild, sweet flavor with a slightly firm texture. Its meat is white when cooked and it flakes easily, making it appealing to a wide range of palates. Scarlet Snapper can be prepared using various cooking methods such as grilling, baking, broiling, frying, and steaming. Its flesh retains moisture well when cooked, ensuring a tasty and succulent result.

Scarlet Snapper provides a good source of lean protein, essential vitamins, and minerals. It’s low in saturated fats and a good source of omega-3 fatty acids, which are beneficial for heart health.

When preparing Scarlet snapper, it’s recommended to pair it with complementary flavors such as citrus, fresh herbs, and light sauces that enhance its natural taste. Whether you’re trying traditional recipes from its native regions or experimenting with your own culinary creations, Scarlet Snapper can provide a delightful dining experience for seafood enthusiasts.

Pan Seared Scarlet Snapper

Snapper:

4 red Signature Catch snapper fillets, skin on, 4 ounces each

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1/2 bunch fresh basil leaves, shredded

1/2 medium red onion, thinly sliced

Vinaigrette:

1/3 cup extra-virgin olive oil

1/3 cup balsamic vinegar

2 teaspoons fresh lime juice

Salad :

Mixed greens

Cucumbers

Tomato

Top of Form

Sliced AlmondsBottom of Form

Salt

Freshly ground white pepper

 

Approximately an hour prior to cooking, generously season the snapper fillets. Using a sharp knife, create shallow diagonal cuts about 1/2 inch apart on the skin side. Arrange the fillets, skin-side up, in a single layer on a plate. Drizzle 2 tablespoons of olive oil over them and then sprinkle with basil and red onion. Cover the fillets with plastic wrap and allow them to marinate in the refrigerator for one hour.

In a small bowl, whisk together olive oil, vinegar, and lime juice. Set this mixture aside.

Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius). Brush off the basil from the fish and season the fillets with salt and pepper. Heat a large skillet that is ovenproof over medium-high heat. Add 2 teaspoons of olive oil and heat until the oil starts to shimmer. Place the fish fillets, skin-side up, in the skillet and sear them for about 1 minute. Then, transfer the skillet to the preheated oven and bake for 3 to 4 minutes. This will cook the fillets through while keeping them moist. Note that there’s no need to flip the fillets during baking.

While the fish is baking, toss the salad ingredients together with the dressing you prepared earlier. Adjust the seasoning with salt and pepper according to your taste preferences.