Mangrove Snapper With Butter, Lemon and Capers

4 servings
20 min
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This Lemon Butter Mangrove Snapper with Capers is absolutely delicious. This mangrove snapper is made with butter, garlic, lemon, capers, garnished with parsley and served over rice.


We have been fishing so much in the Florida Keys and basically all of the local fish you will catch around here is snapper. I am obsessed with white fish so I have no problem with this being the case.  This fish is especially best paired with a white wine like pinot grigio or sauvignon blanc. Other fish recipes to try are Flounder with Lemon and Capers, Halibut with lemon capers, and the Mahi Mahi!


Start by patting the snapper dry on a plate with paper towels. You want to get rid of excess moisture so the fish doesn’t release water. In a large skillet, start by cooking the snapper with 1 tablespoon of olive oil. Cook for 3-5 minutes on each side, depending on the thickness. Remove the snapper and set on a plate. 


In a large skillet, add the butter and wait until it melts. Place lemon slices on the pan, 1 minute on each side until the lemon caramelizes. With tongs, remove the lemon and place on another separate plate. Add garlic and cook until fragrant, for 1 minute. Add the whole bottle of capers with the juice and add the snapper back in the large pan. Cook for another 3 minutes, spooning sauce over fish. Remove from the pan and add salt and pepper as desired. 


Garnish with parsley. 

Mangrove Snapper With Butter, Lemon and Capers

Recipe details

  • 4  servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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Ingredients


  • 2 pounds snapper
  • 2 tablespoons of olive oil
  • 4 tablespoons of butter
  • 3 cloves of garlic, minced
  • Juice of 1 lemon
  • 1 sliced lemon
  • 1 (3 oz) bottle of capers with the juice
  • 1/4 cup of chopped parsley
  • 1 teaspoon of salt and pepper each
  • 1 cup Jasmin rice.

Instructions


Start by patting the snapper dry on a plate with paper towels. You want to get rid of excess moisture so the fish doesn’t release water. In a large skillet, start by cooking the snapper with 1 tablespoon of olive oil. Cook for 3-5 minutes on each side, depending on the thickness. Remove the snapper and set on a plate.
In a large skillet, add the butter and wait until it melts. Place lemon slices on the pan, 1 minute on each side until the lemon caramelizes. With tongs, remove the lemon and place on another separate plate. Add garlic and cook until fragrant, for 1 minute. Add the whole bottle of capers with the juice and add the snapper back in the large pan. Cook for another 3 minutes, spooning sauce over fish. Remove from the pan and add salt and pepper as desired.
Garnish with parsley.

Maxine
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