Skip over navigation

Florida-Agriculture.com
Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

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

Florida Seafood Recipe

Pan-seared Florida Snapper with Roasted Red Pepper Chili

Seafood-4364
Ingredients  
4  6-ounce snapper fillets
2 teaspoons cayenne pepper
  sea salt, to taste
  ground black pepper, to taste
1 cup rice flour
4 tablespoons olive oil
 

Preparation
Sprinkle fillets with seasonings then dredge in flour. Melt butter in shallow skillet over medium-high heat; add fillets and cook 3-5 minutes per side until golden brown and cooked through. Remove fillets from skillet and serve with Roasted Red Pepper Chili.

Yield
4 servings

Roasted Red Pepper Chili

Ingredients  
1 pound red peppers, roasted, peeled, seeded and roughly chopped
2 tablespoons diced shallots
1/2 cup white wine
  salt and pepper
 

Preparation
In a large sauté pan, cook all the ingredients over medium heat for 20 minutes. Puree mixture in a blender until smooth. Strain for a more refined sauce. Add salt and pepper to taste.

Yield
4 servings

Nutritional Value Per Serving
Calories 417 Calories From Fat 127, Total Fat 14g, Saturated Fat 8g, Trans Fatty Acid 0.34, Cholesterol 93mg, Total Carbohydrates 32g, Protein 37g, Omega 3 Fatty Acid 0.07g

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

Pan-seared Florida Snapper with Roasted Red Pepper Chili Download High-Resolution Image (JPG)

FFF Banner
Get Adobe Acrobat Reader