Ingredients
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For the Salsa
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2 Tomatoes
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1 small Spanish Onion
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2 tablespoons chopped fresh Cilantro
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1 Lime Juice
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1 tablespoon Olive Oil
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Minced Chiles
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Kosher Salt
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Canola Oil
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6 Red Snapper
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All-purpose Flour
Directions
Steps
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1
Done
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Make the SalsaStir the tomatoes, onion, and cilantro together in a small bowl. Stir in the lime juice, olive oil, and chile. Season with salt and pepper to taste. Place in the refrigerator to chill while you prepare the fish. |
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2
Done
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Preheat the oven to 200°F. |
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3
Done
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Pour enough canola oil into a large frying pan to generously coat the bottom and heat over medium-high heat until hot but not smoking. While the oil is heating, season as many of the fillets as will fit in the pan comfortably with salt and pepper. Dredge the seasoned fillets in flour to coat both sides and shake off the excess flour. Carefully slip the coated snapper into the hot oil, give the pan a little shake to prevent sticking, and cook until lightly golden on the underside, about 3 minutes. Flip the fillets over and cook until the thickest parts of the fillets are opaque at the center, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining fillets, adding more oil to the pan if necessary. |
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4
Done
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Serve the fish warm, passing the tomato salsa separately. |
