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    • Red Snapper with Lemon-Caper Sauce

    Red Snapper with Lemon-Caper Sauce

    Mark Sharron
    Easy
    30 minutes
    02-Apr

    Red Snapper with Lemon-Caper Sauce is an easy and delicious dish that is sure to impress. This simple yet flavorful recipe is perfect for a weeknight dinner or special occasion meal. The combination of fresh lemon juice, butter, garlic, capers, and white wine creates a delicious sauce that pairs perfectly with the snapper fillets. With just a few ingredients and minimal prep time, this recipe is sure to become a family favourite. 

     

     

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    Ingredients

    • 4 (6-ounce) red snapper fillets
    • Salt and freshly ground black pepper
    • 2 tablespoons olive oil
    • 2 tablespoons butter
    • 2 cloves garlic, minced
    • 1/4 cup dry white wine -
    • 1/4 cup fresh lemon juice
    • 2 tablespoons capers, drained
    • 2 tablespoons chopped fresh parsley
    • Lemon wedges, for garnish (optional)

    Method

    • Red Snapper with Lemon-Caper Sauce: Step-by-Step Method
    • Pat the red snapper fillets dry with a paper towel
    • Season both sides of each fillet with salt and freshly ground black pepper
    • Heat 1 tablespoon of olive oil in a nonstick skillet over medium-high heat
    • When oil is shimmering, place two fillets in the skillet, skin side down if applicable
    • Cook fillets for 3–4 minutes per side, or until flesh is opaque and flakes easily
    • Transfer cooked fillets to a warm plate and loosely tent with foil
    • Repeat with remaining 1 tablespoon olive oil and remaining fillets
    • While fish rests, reduce heat to medium and add butter to the same skillet
    • Add the minced garlic and sauté for about 30 seconds, until fragrant
    • Pour in the dry white wine and scrape up any browned bits
    • Allow wine to reduce by half, about 2 minutes
    • Add lemon juice and capers to the pan, stirring to combine
    • Simmer the sauce gently for 1 minute to blend flavors
    • Stir in chopped fresh parsley, then taste and adjust seasoning if needed
    • Return the cooked fillets to the skillet, spooning sauce over the top
    • Allow fish to warm in the sauce for 1 minute, then remove from heat
    • Plate each fillet, spooning extra sauce and capers over the top
    • Garnish with lemon wedges on the side, if desired
    • Serve immediately while hot
    • Suggested pairing: simple steamed vegetables and a light white wine