Red Snapper on Carrot, Orange, Coriander Salad
Red Snapper On Carrot, Orange, Coriander Salad is an easy dinner. Made with 4 (8 oz.) snapper fillets, skin on and scored and 1 tbsp. light olive oil, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Make salad and vinaigrette dressing.
In a nonstick pan, heat up a tablespoon of olive oil.
Dry snapper fillets with a tea towel and season with salt and pepper.
Place in the pan skin side down and cook on high heat until crisp, turn the heat down.
Cook until just soft in the center.
Remove and drain on a plate. Leave to rest 5 minutes in a warm place. Boil potatoes. Drain and toss with butter and parsley.
π· Perfect Pairings
Complete your meal with these
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