Pan-seared Red Snapper with Herb Salad and Caper Mayo

Pan-seared Red Snapper with Herb Salad and Caper Mayo

Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Course Main Course
Servings 2 servings


  • 1 cup baby arugula leaves, stems removed
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped Italian parsley
  • 1/2 cup mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon capers
  • 1 tablespoon lemon juice
  • 2 (7 ounces each) red snapper filets
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • salt and freshly ground black pepper
  • lemon wedges for garnish
  • buttered jasmine rice for service


  • Make herb salad: Place baby arugula leaves, dill and Italian parsley in a bowl. Toss to combine.
  • Make caper mayo: Place mayonnaise, sour cream, capers and lemon juice in a bowl. Mix to combine. Cover and refrigerate until ready to serve.
  • Place a large skillet over medium-high heat. Shen hot, add oil and butter.
  • Place red snapper fillets on a plate and sprinkle with salt and pepper.
  • Place the fillets in the pan and cook, turning once, until they are lightly browned and just cooked through, about 3 minutes.
  • Serve each fillet on a dinner plate, spread liberally with caper mayo and top with herb salad. Serve with buttered jasmine rice and a lemon wedge on the side.

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