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Crispy Skinned Yellowtail Snapper with Sweet & Sour Sauce, Vegetables, & Rice

Crispy Skinned Yellowtail Snapper with Sweet & Sour Sauce, Vegetables, & Rice

Crispy Skinned Yellowtail Snapper with Sweet & Sour Sauce

Serves Two

Shopping List

2 8-oz yellowtail snapper filets (scaled skin on)
Vegetable oil
Kosher salt
White pepper
Minced garlic
Minced ginger
Ketchup
Sugar
Vinegar

Optional

onion
peppers
carrots
pineapple
cilantro

Step 1: Crispy Skinned Yellowtail Snapper

Ingredients

2 8-oz yellowtail snapper filets (scaled skin on)
2 tablespoons vegetable oil
Kosher salt
White pepper

Equipment

Teflon or stainless steel pan
Spatula
Plate

Directions

Dry both sides of filet. It must be dry. Put on a platter skin side up and let finish drying in refrigerator.

PRO TIP: If you don’t have a Teflon pan you can season a stainless pan. Heat pan for a couple of minuets on high heat then add 1 tablespoon vegetable oil to pan. Remove from heat and swirl to coat the pan. Add a large pinch of kosher salt to pan and then wipe out with a handful of paper towels. It will be HOT. Do not burn yourself.

Let’s get it crispy! Put pan back on med-high heat and remove filets from fridge. Season both sides with salt and pepper. Add 1 tablespoon of oil to hot pan and then swirl pan. Place the filet skin side down into the pan away from you so that the oil won’t splash your hands. Using a fish spatula press filet into pan so that the fish is in contact with pan. Repeat with second filet. Go back and forth applying even pressure.

After three or four minutes, the skin should be crisp and the flesh should be opaque around edges. Gently turn your fish over and cook for a minute or two. Remove from heat and let rest in pan.

When you plate, it is important to put the sauce under the filet and serve skin side up. Serve with your favorite sides.

Step 2: Sweet & Sour Sauce

Ingredients

2 teaspoons minced garlic
2 teaspoons minced ginger
2 ounces ketchup
2 ounces sugar
2 tablespoons vinegar
Kosher salt and white pepper to taste
1 tablespoon vegetable oil

Equipment

1 quart saucepan
spoon

Directions

Heat small pan over medium heat. Add oil, garlic, ginger, onion, peppers, carrots, and pineapple. Sweat until product breaks down and becomes aromatic. Add ketchup, sugar, and vinegar. Cook until incorporated then remove from heat. You can also add cilantro, if you wish.

PRO TIP: A shorter cook time will result in a more acidic sauce. A longer cook time will result in a sweeter sauce. Try to experiment with different ratios and products. Spicy and sour pairs well with grilled salmon. A sauce slightly reduced with mango works great with tempura shrimp.

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