Red Snapper Escovitch

Name: Red Snapper Escovitch
Ingredients: 2 (6 ounce) red snapper fillets; 1 red bell peppers or 1 yellow bell pepper; 1 small yellow onion; 1 medium carrot; 1 teaspoon ginger, minced; 2 cloves garlic, minced; 1 tablespoon fresh cilantro, chopped; 1/4 teaspoon blackened fish seasoning; 3 tablespoons butter; 2 tablespoons lime juice; salt and pepper, to taste; cooked angel hair pasta or steamed rice

12 ingredients

11 steps

Ingredients

2 (6 ounce) red snapper fillets
1 red bell peppers or 1 yellow bell pepper
1 small yellow onion
1 medium carrot
1 teaspoon ginger, minced
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
1/4 teaspoon blackened fish seasoning
3 tablespoons butter
2 tablespoons lime juice
salt and pepper, to taste
cooked angel hair pasta or steamed rice

Directions

1

Slice pepper, onion and carrot into thin strips.
2

Peel and finely mince ginger and garlic.
3

Remove stem from cilantro and finely chop.
4

Sprinkle fillets with seafood seasoning, salt and pepper to taste.
5

Melt 2 tablespoons butter in a large saute pan, at medium heat setting.
6

place fish in pan and cook for about 4 minutes.
7

Turn fillets over and place in center of pan.
8

Add lime juice and remaining butter.
9

Place garlic, ginger, carrot, onions, bell pepper and cilantro around fish.
10

Cover, reduce heat to low and cook for 5 to 6 minutes or until fish is firm and white.
11

Serve immediately with angel hair pasta or steamed rice.