Seared Snapper Recipe | The Sportsman’s Table

Seared Snapper “Francaise” Over Rice With Farm Fresh Vegetables

Tom Mullally – 2 Portion Yield

Procedure:

Take two – 6-7 ounce snapper fillets and lightly season both sides with salt & pepper. Lightly dredge raw snapper in ap flour, then egg wash, then in hot oil on medium high heat. Add snapper to the oil until you get a nice golden brown on both sides.

Finish snapper fillets in a 400 degree oven for 5-10 minutes until cooked and flaky.

Cook about ¾ Cup of your favorite raw rice until fluffy, about 25 minutes

Cook about 2 cups total of your favorite mixed vegetables. Reheat the vegetables in melted whole butter over medium-low heat. Season to taste.

Lastly, squeeze some fresh lemon over the fish to complete the dish.