Pan-seared Red Snapper with Herb Salad and Caper Mayo
Prep Time 30 minutes mins
Cook Time 6 minutes mins
Total Time 36 minutes mins
- 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.
