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Pan- seared Florida Red Snapper with Cucumber Relish and Spicy Yogurt Sauce

Ingredients

4 (6-ounce) Florida Red Snapper fillets

2 teaspoons olive oil, for cooking

4 tablespoons cornstarch

Sea salt and fresh ground black pepper, to taste

Cucumber Relish:

2 large Florida cucumbers, diced small

2 large Florida tomatoes, seeded and diced small

1 lemon, juiced

¼ cup fresh parsley, chopped fine

2 tablespoons fresh mint, chopped fine

2 tablespoons rice wine vinegar

1 tablespoon olive oil

Sea salt and fresh ground black pepper, to taste

Yogurt Sauce:

1 cup Greek yogurt

1 lemon, juiced

1 tablespoon seasoning mix (blackened or seafood spice)

Sea salt and fresh ground black pepper, to taste

Preparation

Cucumber Relish In a medium bowl combine all ingredients and mix well. Season with salt and pepper, to taste. Store in refrigerator until ready to serve. Yogurt Sauce In a small bowl combine all ingredients and mix well. Season with salt and pepper, to taste. Store in refrigerator until ready to serve. Heat a large saute pan over medium-high heat and add oil. Season fillets with salt and pepper then coat with cornstarch. Carefully add fillets to pan and cook for 3 minutes on each side or until cooked through. Remove from pan and serve with relish and yogurt sauce.

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Pan- seared Florida Red Snapper with Cucumber Relish and Spicy Yogurt Sauce

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