Pan-Seared Snapper with Garlic-Herb Vinaigrette

Oxmoor House
This quick recipe received the highest rating from our tasting panel.
4 servings (serving size: 1 fillet and 1 tablespoon garlic-herb vinaigrette)


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2 tablespoons fresh lemon juice
1 tablespoon water
1 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
4 (6-ounce) snapper fillets
Cooking spray


Prep: 11 Minutes
Cook: 10 Minutes

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.

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.

Created date

March 2010

Nutritional Information

Calories 220
Fat 7.4 g
Satfat 1.2 g
Protein 35.1 g
Carbohydrate 1.3 g
Cholesterol 63 mg
Iron 0.4 mg
Sodium 403 mg
Caloriesfromfat 30 %
Fiber 0.1 g
Calcium 64 mg