While we (Gulf of Mexico Recreational Anglers) are not allowed to harvest Red Snapper just now there is never a bad time to cook this delicious fish. I had an idea in my head based on a glaze I had seen but never employed in my kitchen. The folk at Ozello Pepper Products make, among many other delightful products, a sweet Garlic Pepper glaze. Having tried one of their other products, a Jalapeno jelly, and thought I’d take a stab at the glaze with a piece of fresh Red Snapper.
I purchased a couple of pounds of ARS at The Crab Plant in Crystal River. Good folks with a nice selection of seafood and a restaurant to boot.
Red Snapper: 2 good sized fillets
Ozello Islands Garlic Pepper Glaze: 1/4 Cup
Butter: 2 Tbsp
The complete ingredients…. the sweet potato is not technically required but, makes for a tasty side:) I like to rinse my filets in cold water and pat dry… very dry with paper towels.
We’ll go through this with one fillet. If you are cooking two, repeat. Cut the lime in half, measure out the glaze. You will need a grater and food brush.
Squeeze the lime over the fillet and then rub the the juice into the flesh with the lime itself.
Brush approximately half of the glaze on the flesh, right on top of the lime you just applied.
Bring a pat of butter in your skillet to medium heat and place the fillet flesh side down in the pan.
Turn the fillet after 3 minutes
Apply another coat of the glaze and grate some lime zest on the flesh as the skin side cooks…. 3 minutes.
Remove, plate and serve. I have to admit that this one never made it to the dining room table. I ate it right next to the stove on the kitchen counter. I was that good! The combination of the sweet garlicky glaze, lime juice & zest turn a fine piece of Snapper into a truly sumptuous meal.
Tight lines and Bon Apetit.