Work/School/Week night dinners, as you all know, are often my hardest. I know most people feel this way. But one person who was always great at this was my mom. Most of the recipes I share with you guys on Tuesdays are hers. There was nothing better than coming home from rehearsal, or dance class, or studying to a nice home-cooked meal that, thanks to my dad’s high cholesterol, was also always super healthy.
I know a lot of people don’t like fish, but I definitely do. And during any sort of athletic training, I love the light protein and all the health benefits.
This fish dish is one of my favorite because it’s so healthy but it tastes so decadent. There’s no breading, no butter, and yet it still tastes a bit reminiscent of a fried sole or cod. The snapper is flakey and the garlic powder makes a bit of a crust on the outside.
Happy Cooking!
Pan-Fried Lemon Snapper Recipe
1 lb. of Fresh Snapper Filets
Juice of 1 Lemon
1 Tablespoon Olive Oil
1/2 White Onion, chopped
2 Garlic Cloves, sliced
2 Tablespoons Capers
Garlic Powder
Salt and Pepper
- Salt and Pepper your filets. Shake a semi-liberal amount of Garlic Powder onto the filets.
- Heat Olive Oil in pan over medium high heat.
- Sauté Onions 3-4 minutes; Add Garlic another minute or two. (Add more oil if necessary–you want the bottom of the pan coated for the fish.)
- Add filets to the pan and sauté for 4 minutes on the first side. Juice lemon over filets. Add Capers. Flip fish with metal spatula. Sauté 1-2 more minutes until fish is done.
Serve with rice, quinoa or pasta.
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