Pan-Roasted Florida Snapper with Minted Cucumber Ribbons

Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

Recipe Ingredients:

1 1/2 pounds snapper, cut into 4 6-oz. fillets, skin on
Olive oil for cooking
Corn starch for dusting
2 cucumbers, sliced thin lengthwise using a vegetable peeler
1/4 cup fresh mint leaves, hand torn
1 red bell pepper, seeded and sliced thin
1 tablespoon white wine vinegar
Sea salt and freshly ground black pepper, to taste
2 lemons, quartered for garnish

Cooking Directions:

1. Heat a medium-sized sauté pan over medium-high heat. When the pan is hot, add 1 tablespoon vegetable oil to the pan. Lightly season each snapper fillet with salt and pepper and dust the skin side of each fillet with corn starch.
2. Carefully add the seasoned snapper fillets to the hot pan. Cook each fillet for around 3 minutes on each side or until golden brown and completely cooked throughout the thickest part of the fillet. Remove cooked snapper fillets from pan and let cool slightly.
3. Meanwhile, in a medium-sized mixing bowl, add sliced cucumber, mint, sliced bell pepper, vinegar and 1 teaspoon vegetable oil. Carefully mix cucumber ribbons to coat. Taste cucumber ribbons and adjust seasoning with salt and pepper.
4. To Serve: Place an evenly distributed amount of the cucumber ribbons on each of the four plates. Place a cooked snapper fillet over the top of each plate. Garnish each plate with fresh lemon.

Makes 4 servings.

Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.