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Pan Seared Snapper, Butternut Mash, Purple Potatoes, Grilled Eggplant and Tomato Confit

Snapper

For 8 guests

  • 2 tablespoons fresh lemon juice
  • tablespoon water
  • garlic clove, minced
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 tablespoons olive oil, divided
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh oregano
  • 8 (6-ounce) snapper fillets
  • 2 lbs pumpkin
  • 4pc small eggplant
  • 1lbs purple potato
  • Parsley and cilantro

Preparation

Combine lemon juice, water, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; stir with a whisk. Gradually whisk in 1 tablespoon oil. Stir in parsley and oregano; set aside.

Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper according to taste.

Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add fillets; cook 5 to 6 minutes on each side or until fish flakes easily when tested with a fork. Transfer fish to serving plates; drizzle with vinaigrette.