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June 25, 2014

The Tasty Table - Seared Summertime Snapper

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Original Air Date: June 25, 2014

Living here in the Big Bend, so close to the Gulf, provides us with plenty of opportunities to have fresh seafood for lunch or dinner. Making sure you select fresh, quality seafood is just as important as cooking it properly, so here's Chef Walter Wright with tips on how to pick a good fish and a great recipe for snapper.


Seared Summertime Snapper

Servings: 2


  • 2 snapper filet 8-9 portion oz.
  • 1 oz. olive oil
  • salt & pepper to taste

Ingredients for Tropical Slaw

  • 2 cups shredded white cabbage
  • 1 cup shredded purple cabbage (or 1 bag of pre-made coleslaw mix)
  • 2 ripe mangos - peeled and cut into thin strips
  • 1 bunch or 6 stalks of scallions, finally chopped

Ingredients for Dressing

  • 3 tbsp. honey
  • 2 oz limes
  • 1 tbsp. kosher salt
  • 1 tsp granulated garlic
  • 1-2 tbsp. or to taste lemon or orange-flavored olive oil

Directions for Slaw

  1. Mix slaw ingredients together, then toss with dressing ingredients. Refrigerate until it’s time to serve.
  2. Side Note:For a little “heat” add 1 jalapeno, seeded and minced, to slaw.

Directions for Snapper

  1. Wash filet and make sure all scales have been removed along with any pin bones.
  2. Carefully pat dry the snapper fillet.
  3. On the skin side score the fillet a few times just deep enough to penetrate the skin.
  4. Heat a non-stick sauté pan then add olive oil, wait a few seconds for the oil to heat.
  5. Season the snapper filet and place into the sauté pan with skin side up for 2-3 minutes or until the fish is a half way cooked.
  6. Using a flat spatula flip the fish over carefully and continue cooking the other half of the fish.
  7. Once the fish is cooked remove from pan and allow the fish to rest on a paper towel to absorb any oil.
  8. Place on plate or platter with slaw mixture on top and enjoy.


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