Make this fresh Red Snapper with Green Beans and a jalapeno mint drizzle in 30 minutes or less.
Growing up in the small town of Terrace, B.C. my dad used to go fishing regularly.
He and his friends would go out ocean fishing once or twice a season and bring home everything from halibut, red snapper, ling cod, heck there was even an octopus in the kitchen sink once. My mom made a Portuguese soup with that octopus if I recall correctly.
Truth is we never knew what he was going to come home with but mom my was always ready for a fish feed.
Red Snapper is a firm fish, like halibut or cod, that will hold it’s shape nicely when cooked. Expect a nice flavour with this fish.
Living in a land locked Province it’s hard to find fresh fish. When you do manage to get your hands on some, you will want to cook it within a day or two.
We wanted a simple meal so we mixed our steamed green beans with thinly sliced red onion, scallions and mint, topping it with a lime jalapeno drizzle before adding the pan seared snapper.
Replace green beans with grilled or roasted asparagus, or serve with a robust salad.
- Unless the fish has been boned, assume it has bones that may need to be removed. Use clean needle nose pliers and take your time removing bones.
- This is a great fish for fish and chips
- A versatile fish, it lends well to quick marinades, roasting, pan searing, grilling and hearty fish soup
- Can be cooked as a whole fish or fillets
- For this recipe we used skinned fillets however skin on will also work. Start by searing your fish skin side down.
Do you have a favourite fish memory or fish you like to cook with?
- 1/4 cup extra virgin olive oil
- 1 tbsp chopped fresh jalapeno seeds & ribs removed
- 1 green onion sliced thin
- 1 tsp white balsamic vinegar
- 2 tbsp lime juice
- 1 tbsp chopped mint + 1 tbsp fresh mint leaves
- 2 cups green beans
- 4 x Red Snapper Fillets
- sea salt
- black pepper
- 2 tbsp butter
- 2 tbsp olive oil
- 1/4 cup red onion sliced thin
- Place the extra virgin olive oil, jalapeno, 1/2 of the green onion, white balsamic vinegar, lime juice and 1 tbsp chopped mint in a small food processor or blender and process until smooth. Set aside.
- In a steamer steam your beans for 5 minutes depending on their size and how crispy you like your beans.
- Heat a large non-stick frying pan over high heat. Add butter and oil into the pan.
- Cut each snapper fillet in half.
- Season both sides of the snapper with a good pinch of sea salt and pepper.
- Cook the fish for 3 minutes, turn and cook for a further 2 minutes or until cooked through. Divide the green beans, red onion, remaining scallions and fresh mint leaves between four plates. Spoon on your jalapeno drizzle and top each plate with two pieces of fish.
- Serve with a glass of pinot noir or merlot.