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Snapper Picatta

I know all of us have our favorites with red or mangrove snapper, but this has been my favorite.

1.5 lbs snapper fillets (bloodline removed)
Salt and pepper to taste
1/2 cup all purpose flour
1/4 cup olive oil
1 lemon
1/3 cup white wine (anything on hand)
2 cloves garlic
1/4 stick of butter (sliced in 4 or 5 pats)
3 sprigs parsley cut fine

Dry off fish with paper towel, then season with salt and pepper. Dredge fillets in flour, shake off excess. Heat olive oil in skillet on medium heat. Pan-fry fish on each side till lightly browned (about 3 minutes per side). Gently remove fish from skillet. Add garlic and saute' for about one minute. Add wine and squeeze lemon in pan while scraping pan drippings into the sauce. Add butter to pan, and immediately turn off heat. Return fish to pan to reheat and absorb sauce. Shake parsley onto fillets. Plate fish and spoon any remaining sauce onto plated fillets.

I prefer mine with a salad and asparagus on the side. If you want pasta, just double the sauce ingredients and pour remainder over cooked angel hair.

This recipe can be used with any white fish. I like it with Mahi, Grouper, Amberjack, and even Specks.