Red Snapper with Pepper and Vinegar
Delight your taste buds with the vibrant flavors of Red Snapper with Pepper and Vinegar, a dish that marries tender, flaky fish with a tangy, colorful medley of sautéed bell peppers, garlic, and red onion. This quick and elegant recipe features pan-seared red snapper fillets bathed in a luscious apple cider vinegar and honey sauce, enriched with the earthiness of fresh thyme and the depth of chicken broth. Perfect for busy weeknights or an impressive dinner, this 40-minute meal is as beautiful as it is delicious, with a garnish of fresh parsley bringing a pop of freshness. Serve it over rice, alongside roasted vegetables, or with crusty bread to savor every drop of the flavorful sauce. With its bold ingredients and stunning presentation, this dish is a showcase of vibrant coastal cuisine.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) red snapper fillets
- 3 tablespoons olive oil
- 1 medium, diced red bell pepper
- 1 medium, diced yellow bell pepper
- 1 medium, diced green bell pepper
- 1 medium, thinly sliced red onion
- 3 minced garlic cloves
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1 cup chicken broth
- 2 sprigs fresh thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Pat the red snapper fillets dry with paper towels, then season both sides with salt and black pepper. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the red snapper fillets, skin-side down. Cook for 3-4 minutes or until the skin is crispy and golden. Flip the fillets and cook for another 2-3 minutes until the fish is cooked through and flakes easily with a fork. Remove the fillets from the skillet and set them aside, covered to keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce heat to medium and add the diced red, yellow, and green bell peppers, along with the sliced red onion. Sauté for 5 minutes until the vegetables are softened.
Add the minced garlic to the skillet and cook for another 1 minute until fragrant.
Pour in the apple cider vinegar and honey, stirring to combine. Cook for 2 minutes to reduce the vinegar slightly.
Add the chicken broth and fresh thyme sprigs to the skillet, then simmer for 8-10 minutes, allowing the mixture to slightly thicken and the flavors to meld. Season the sauce with additional salt and pepper if needed.
Return the cooked red snapper fillets to the skillet, spooning the pepper and vinegar sauce over the top. Cook for 2 minutes to warm through.
Remove the thyme sprigs, then transfer the red snapper fillets to serving plates. Spoon the pepper and vinegar mixture over each fillet.
Garnish with freshly chopped parsley and serve immediately. Enjoy with a side of rice, roasted vegetables, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 733 mg | 32% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.5 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 17.0 mcg | 85% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
