Spring Ahead: Pan-seared red snapper with citrus pepper relish
Yield: 4 servings
For the citrus pepper relish
2 navel oranges, peeled, sectioned
zest of 1 lemon and 1 lime
1/2 cup roasted red peppers, sliced
2 tablespoons olive oil
Pinch crushed red pepper
For the fish
1/4 cup olive oil or clarified butter
4 filets of Snapper, skin on
salt and pepper, to taste
Method of Preparation:
1. For the relish: Toss together orange segments, lemon and lime zest, red peppers, and salt to taste. Let marinate for one hour at room temperature.
2. For the fish: Heat two large heavy skillets over medium high heat. Get a sturdy spatula ready. Add oil or clarified butter.
3. Season fish with salt and pepper. Place fish skin side down. Press the fish firmly down with the spatula to keep the skin from curling. Add relish and cook until skin of the fish is golden and crisp. Flip and cook until internal temperature is 145 degrees. Serve immediately.
Chef’s note: Porgy, any type of bass, or rockfish serve as good substitutes for the snapper.