Red Snapper Piccata is a delightful dish that combines the delicate flavors of fresh red snapper with the zesty, tangy notes of a classic piccata sauce. The fish is lightly pan-fried until golden brown and then simmered in a savory blend of lemon juice, capers, white wine, and butter. The result is a bright and flavorful entrée that’s perfect for a quick weeknight dinner or a special occasion. Serve it with a side of pasta or steamed vegetables to complete the meal.
Ingredients:
- 2 red snapper fillets
- Salt and pepper to taste
- 1/4 cup all-purpose flour (or almond flour for gluten-free)
- 2 tablespoons olive oil
- 2 tablespoons capers, drained
- Juice of 1 lemon
- 1/2 cup chicken or vegetable broth
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions:
- Season the red snapper fillets with salt and pepper, then dredge them lightly in flour, shaking off any excess.
- Heat olive oil in a large skillet over medium-high heat.
- Add the red snapper fillets to the skillet and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add capers and lemon juice. Cook for about 1 minute, scraping any browned bits from the bottom of the pan.
- Add chicken or vegetable broth and bring to a simmer. Cook for 2-3 minutes, allowing the sauce to reduce slightly.
- Stir in butter until melted and sauce is smooth.
- Return the red snapper fillets to the skillet and spoon the sauce over them.
- Garnish with fresh parsley and serve immediately.
