Thursday, July 15, 2010

Pan-fried Snapper with Caramelized Lemons

This fish has the perfect balance of sweetness and spiciness.  In one bit you get the crisp skin followed by the juicy fish that's finished off with that tangy, syrupy glaze.  To die for!

This fish is beautiful over a handful of lightly dressed greens.  All you need to finish this dish is a crisp glass of Sauvignon Blanc that still has a bit sweetness to offset the heat of the glaze.

Pan-fried Snapper with Caramelized Lemons


4- 3 oz. skin-on Snapper fillets
2 tbsp extra virgin olive oil
salt and pepper, to taste

Caramelized Lemon Glaze:
1/2 cup caster sugar
1 cup water
3 lemons, 2 thinly sliced into rings and 1 juiced
1 1/2 teaspoons grated ginger
1 red chilli, minced
1 pinch salt


1. For lemon glaze, Combine sugar and water together in a small saucepan and lightly boil for 5 minutes. Reduce to simmer and add remaining ingredients.  Simmer for 10 minutes or until desired glaze consistency.  Set aside to infuse while you cook the fish.

2. Score fish diagonally 1/2 inch apart.   Heat oil in nonstick pan until very hot, just before, but not smoking.  Season fish and add to pan skin side down.  Cook for 3-4 minutes until skin is golden and crispy.  Flip over, cook for one more minute.

3. Serve fish drizzled with lemon ginger glaze and garnished with caramelized lemons.

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