Snapper with Tomato and Capers


As easy as it is healthy, this seared snapper will become your new favorite weeknight dish. You can use any combination of greens or olives to make this dish suit your needs, and by using a skin-on fillet, you add a hefty dose of flavor and a delightful crunch. Any fresh domestic fish fillet will work in this recipe, though you may have to adjust the cooking time for thicker fillets.

Snapper with Tomato and Capers
Serves 4
With Louisiana's natural seafood bounty, healthy doesn't have to be boring.
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  1. 4 (6- to 8-ounce) snapper fillets, skin-on, scales removed and scored
  2. 1 teaspoon salt
  3. ½ teaspoon ground black pepper
  4. 4½ teaspoons olive oil
  5. 2 cups arugula
  6. 2 tablespoons white wine
  7. Zest and juice of 1 lemon
  8. 1 pint grape tomatoes, halved
  9. 2 tablespoons capers
  10. 2 teaspoons chopped fresh parsley
  1. Season snapper fillets with salt and pepper.
  2. In a large skillet over medium-high heat, add olive oil. Once oil begins to smoke, add snapper, skin-side down, and cook until skin is crisp, about 3 minutes. Flip fillets, and cook until fillets flake easily when tested with a fork, about 2 minutes more. Transfer fillets to a plate with arugula.
  3. In the same skillet, add wine and lemon zest and juice, and bring to a boil. Add tomatoes. Using the back of a spoon, lightly mash the tomatoes. When liquid has reduced by half, add capers and chopped parsley. Pour over snapper, and serve immediately.
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