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20-Minute Snapper Piccata
This snapper piccata recipe comes together in under 20 minutes! Tender white flakey fish, seared in a skillet with a lemon butter caper sauce. Snapper has a rich, buttery, sweet taste that pairs perfectly with a piccata sauce.
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Ingredients
- 2 yellow tail snapper filets (about ⅓ lb each, bones and skin removed (see notes for other fish that work with this recipe))
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 2 tbsp flour
- 2 + 2 tbsp olive oil
- 2 + 2 tbsp butter
- 2 small shallots (minced, about 2 tbsp)
- 2 tbsp capers
- 1/4 cup white wine (dry)
- 1 tbsp lemon juice + 1 tsp lemon zest
- 2 tbsp flat leaf Italian parsley (chopped)
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Instructions
- Salt and pepper both sides of the snapper filet. On a plate, add the flour in an even layer. Flour both sides of the fish and dust off any excess flour.
- In a large skillet over medium high heat, add in 2 tbsp olive oil and 2 tbsp butter. Once the butter is shimmering, add in the snapper filets. Cook on each side for 2-3 minutes, using a fish spatula to flip the fish. When flipping fish in a skillet to avoid it breaking apart, I utilize the side of the skillet to assist in supporting my flip and then bring the fish back flat. A splatter screen is also very helpful when cooking fish in oil. Once the fish is cooked, remove and add to a side plate.
- Lower heat to medium low and add in 2 tbsp olive oil, shallots, and capers. The pan will be hot, so sauté for only a minute before deglazing the pan with the white wine. Cook the wine down for 2 minutes. Add in the lemon juice and 2 tbsp of butter.
- Once the butter is melted add the snapper filet’s back into the pan. Sprinkle the chopped parsley over the top. Baste the snapper for 1 minute by tilting the pan and using a spoon to spoon the lemon butter caper sauce over the snapper. Zest lemon over the top of the filets and serve.
- Serve as is or my favorite way to enjoy the snapper piccata is over roasted asparagus and risotto.
Notes
- Snapper: In this recipe I use a whole yellowtail snapper that the fishmonger filets for me to remove the bones and the skin. Snapper can be small, about 1/4 pound- 1/3 pound per filet.
- I have also used this recipe with yellow eye snapper, hogfish, mahi mahi, and tilapia. A thin white flakey fish works best. If using grouper or halibut, you will have to increase cook time due to the thickness of the filets.
- Ask fishmonger to remove pin bones as well as skin
Nutrition Information
Serving: 2, Calories: 489kcal (24%)