Craving a restaurant-quality meal that's both quick and incredibly delicious? Look no further than this sensational Zippy Red Snapper and Zucchini recipe that will transform your home kitchen into a gourmet paradise! In just 30 minutes, you'll create a stunning seafood dish that's bursting with flavor, combining the delicate, flaky texture of red snapper with the fresh, crisp zucchini – a combination that will make your taste buds dance with excitement.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Seafood
Serves: 2 servings
Ingredients
- 2 red snapper fillets
- 1 zucchini, sliced
- 2 tbsp olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare ingredients by patting red snapper fillets dry with paper towels and seasoning both sides with salt and pepper.
- Slice zucchini into thin, uniform rounds approximately 1/4 inch thick to ensure even cooking.
- Mince garlic cloves finely to release maximum flavor and aroma during cooking.
- Heat olive oil in a large non-stick skillet over medium-high heat until oil shimmers and appears slightly rippled.
- Place red snapper fillets skin-side down in the hot skillet, cooking for 3-4 minutes until skin becomes crispy and golden brown.
- Carefully flip fillets and add sliced zucchini around the fish in the pan, allowing zucchini to sauté alongside the fish.
- Sprinkle minced garlic over the fish and zucchini, cooking for an additional 2-3 minutes.
- Squeeze fresh lemon juice evenly over the fish and zucchini during the final minute of cooking.
- Remove from heat when fish is opaque and flakes easily with a fork, and zucchini is tender but still slightly crisp.
- Transfer to serving plates, garnishing with additional lemon wedges if desired, and serve immediately while hot.
Tips
- Pat the red snapper fillets completely dry before seasoning to ensure a crispy, golden-brown skin that adds incredible texture to your dish.
- Use a non-stick skillet and heat the olive oil until it just begins to shimmer – this ensures even cooking and prevents the fish from sticking.
- Cook the fish skin-side down first to achieve that coveted crispy exterior that adds a delightful crunch to each bite.
- Don't overcrowd the pan – this allows the zucchini to sauté properly and prevents steaming instead of achieving a nice light caramelization.
- Fresh lemon juice is key! Add it during the last minute of cooking to brighten the flavors without overcooking the delicate fish.
- Serve immediately while the fish is hot and the zucchini is still slightly crisp to maintain the perfect texture and temperature.
Nutrition Facts
Calories: 366kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 3g
Cholesterol: 90mg
