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Seared Red Snapper with Spicy Napa Cabbage Sauté

 How to prepare Red Snapper

Difficulty Level:    

Yield: 2 Servings


2 Each Red Snapper Fillets
½ Head Napa Cabbage (sliced ½”)
½ Cup Red Onion (julienned)
2 Tsp Garlic (minced)
1 Cup Chicken Stock
1 Tsp. Chili Flake (Or To Taste)
Salt & Pepper To Taste
¼ cup Cilantro Leaves
1 cup Dry Roasted Peanuts
¼ cup Scallions (sliced ¼”)

How to prepare the spicy Cabbage 

  1. Place Napa Cabbage, Red Onions, Garlic, and Chicken Stock together with Chili Flakes in a large skillet over medium heat, cook down stirring occasionally for about 15 minutes.
  2. Season with Salt and Pepper and reserve warm.

How to prepare Peanuts & Cilantro Mixture 

  1. Place Cilantro Leaves, Peanuts and Scallions in a bowl and mix until evenly incorporated.

How to prepare the Fish 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place medium sized nonstick skillet over high heat on the stove and add 1 tablespoon of vegetable oil to the skillet.
  3. Season flesh side of Snapper with Salt and Pepper.
  4. Place the snapper into the hot oil flesh side down and sear for approximately 4 – 5 minutes until golden brown.
  5. Place Snapper in the oven and cook to an internal temperature of 140 degrees Fahrenheit, approximately 3 – 4 minutes.

How to assemble the dish 

  1. Mound ½ of the Cabbage in the center of 2 plates.
  2. Place Snapper on top of the Cabbage.
  3. Top Snapper with Peanut Cilantro Mixture.
  4. Enjoy!


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