Preparation Time: 15 minutes
Cooking Time: 12 minutes
6 small pieces red snapper filet
2 tablespoons salt for cleansing
3 tablespoons butter
2 garlic cloves
¼ cup parsley
Salt and cayenne pepper to taste
6 lemon wedges
Sprinkle the filet pieces with the 2 tablespoons of salt and set aside. Peel the garlic, wash, and mince both garlic and parsley. In a large skillet melt the butter, add garlic and parsley, sautÃƒÂ© at medium heat for 2 minutes.
Add the fish pieces, sprinkle the top side with half the cayenne pepper and the desired amount of salt, cook at medium heat for 3 minutes. Lift the side of one piece with a spatula; the color should be golden brown. Turn the fish over, sprinkle the remaining cayenne pepper and salt as desired and cook for an additional 3 minutes or until the bottom is golden brown. Serve hot with lemon wedges.
NOTE: The cooking time is affected by the thickness of the fish pieces. It may be necessary to cook them a little longer if the pieces are thick, but take care to not overdo it. It should be flaky and tender.
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