Pan-Seared Snapper with Garlic-Herb Vinaigrette
This quick recipe received the highest rating from our tasting panel.
Yield: 4 servings (serving size: 1 fillet and 1 tablespoon garlic-herb vinaigrette)
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Amount per serving
- Calories: 220
- Fat: 7.4g
- Saturated fat: 1.2g
- Protein: 35.1g
- Carbohydrate: 1.3g
- Cholesterol: 63mg
- Iron: 0.4mg
- Sodium: 403mg
- Calories from fat: 30%
- Fiber: 0.1g
- Calcium: 64mg
- 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
- 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.
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