Ingredients

  • Pan-Seared Florida Red Snapper
  • 4 (6-ounce) snapper fillets
  • sea salt and fresh ground black pepper to taste
  • 2 teaspoons olive oil
 

Cucumber Relish:

  • 2 large Florida cucumbers, diced
  • 2 large Florida tomatoes, seeded and diced
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped fine
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon olive oil
  • sea salt and fresh ground black pepper to taste
  • 1 lemon, juiced

Yogurt Sauce:

  • 1 cup Greek-style yogurt
  • 1 lemon, juiced
  • 1 tablespoon seasoning mix (blackened or seafood spice)
  • sea salt and fresh ground black pepper to taste

Add a twist to your typical Pan-Seared Florida Red Snapper with a Cucumber Relish and Spicy Yogurt Sauce. Fresh from Florida’s flavorsome and zesty combination is guaranteed to make your taste buds happy

Pan-Seared Florida Red Snapper

In a large sautéing pan, heat the olive oil over medium-high heat.

Lightly coat the skin side of each snapper fillet with cornstarch.

Carefully add the coated snapper fillets to the oiled pan.

Cook snapper fillets for 2 to 3 minutes on each side, until completely cooked.

Remove fillets from pan and serve with cucumber relish and yogurt sauce.

 

Cucumber Relish:

In a medium-sized bowl, combine all ingredients and mix well.

Season the relish to taste with salt and pepper.

 

Yogurt Sauce:

In a small bowl, combine all ingredients and mix well.

Season the sauce to taste with salt and pepper.

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