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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Crispy Florida Snapper with Ratatouille

Seafood-4361
Ingredients  
2 tablespoons olive oil
1 onion, 1/2-inch medium dice
2 cloves garlic, thinly sliced
1 medium eggplant, 1/2-inch medium dice
2 medium zucchini, 1/2-inch medium dice
1 red bell pepper, 1/2-inch medium dice
1 yellow bell pepper, 1/2-inch medium dice
3 medium tomatoes, 1/2-inch medium dice
1 teaspoon fresh thyme, chopped
1 teaspoon fresh tarragon, chopped
1 teaspoon fresh oregano, chopped
  kosher salt
  freshly ground black pepper
1/3 cup olive oil
4  6-ounce red snapper fillets
1 cup all-purpose flour
 

Preparation
Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add onion and garlic; sauté 2 minutes until tender. Add eggplant and squash and sauté 4 minutes until slightly softened. Add bell peppers and zucchini and cook for 2 minutes, stirring occasionally. Add tomatoes and herbs and reduce heat to low. Cover pan partially with a lid; simmer 20 minutes, stirring occasionally, until vegetables are tender. Season with salt and pepper to taste. Heat remaining olive oil in a large sauté pan over medium heat. Pat filets dry and season both sides with salt and pepper. Dredge fillets in flour. Pan-fry 3-4 minutes each side until golden and cooked through. Serve fillets on a bed of the ratatouille.

Yield
4 servings

Nutritional Value Per Serving
Calories 580, Calories From Fat 213, Total Fat 25g, Saturated Fat 4g, Trans Fatty Acid 0, Cholesterol 63mg, Total Carbohydrates 50g, Protein 40g, Omega 3 Fatty Acid 0g

Look for "Fresh from Florida" ingredients at your grocery store.

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