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Pan-Seared Red Snapper with Dill Gremolata Bread Crumbs
Recipes
Pan-Seared Red Snapper with Dill Gremolata Bread Crumbs
4 servings
20 minutes total

Ingredients

  • 2 cloves garlic
  • 2 tablespoons fresh dill
  • 1 lemon, for zest
  • 3 tablespoons olive oil, divided
  • ½ cup panko bread crumbs
  • 1 teaspoon kosher salt, divided
  • 4 (6 oz) red snapper fillets (about 1 ½ lb)

Steps

    1. Mince garlic and dill. Zest lemon (1 teaspoon). Preheat large sauté pan on medium 2–3 minutes. Pour 2 tablespoons oil in pan, then add bread crumbs; cook 2–3 minutes, stirring often, or until lightly toasted.
    2. Add garlic to pan; cook 2–3 minutes or until garlic is fragrant and bread crumbs are golden brown. Transfer mixture to small bowl; combine with zest, dill, and ¼ teaspoon salt.
    3. Wipe out pan, then place on medium-high. Pour remaining 1 tablespoon oil in pan. Season fish with remaining ¾ teaspoon salt (wash hands). Add fish to pan; cook 2–3 minutes on each side or until flesh is opaque and flakes easily. Serve fish topped with bread crumb mixture.
    Note: Always check fish for bones and cook to an internal temperature of 145°F.

Amount per ¼ recipe serving: Calories 230, Total Fat 12g, Sat Fat 1.5g, Trans Fat 0g, Chol 40mg, Sodium 540mg, Total Carb 6g, Fiber 0g, Sugars 0g, Protein 23g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 0%