Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Pan-seared Florida Snapper with Roasted Red Pepper Chili Sauce
February 1, 2008
1 Min Read
YIELD: 4 SERVINGS
ROASTED RED PEPPER CHILI SAUCE:
1 lb. | red peppers, roasted,peeled, seeded and roughlychopped |
1 Tbsp. | shallots, diced |
½ cup | white wine |
Salt and pepper | |
FISH: | |
4 | 6-oz. Florida snapper fillets |
2 tsps. | cayenne pepper sea salt, totaste ground black pepper,to taste |
1 cup | rice flour |
¼ lb. | butter |
For the sauce: Cook all the ingredients in a large sauté pan for 20 minutes and puree until smooth. Strain for a more refined sauce. Adjust the seasonings.
For the fish: 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 Sauce.
Recipe and photo from the Florida Department of Agriculture and Consumer Services.
Read more about:
RecipesYou May Also Like
