Wildcaught Crimson Snapper Fillet

₱639

Only 2 pieces in stock!

Why do we use this product?

  • Natural, high-quality and guaranteed freshly caught seafood from Vietnam
  • Wild caught, not farmed
  • Uses quick freezing technology to preserve the freshness, texture and flavor; increases shelf life without sacrificing the quality
  • Certifications from HACCP, ISO, EU, and BRC
  • Also known as Maya-Maya in Filipino

 

How do we use this product?

PAN-SEAR:  Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.  Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

GRILL:  Coat fillets generously in oil and seasonings such as garlic and onion powder, chili powder, paprika, and pepper.  Place the fish on direct, high heat for just 1 or 2 minutes, to sear the outside and make desirable grill marks. Then move the fillets to an area of the grill with indirect heat, and close the lid. Aim for about 8 minutes per side, for every inch of thickness. Make sure the internal temperature of the fish reaches 145F before serving, to prevent foodborne illness.

BAKE:  Place 1 fillet on top of lemon slices. Combine salt, paprika, and pepper; sprinkle evenly over fish. Bake at 425° for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.  While fish bakes, combine lemon rind, butter, and herbs in a small bowl.  Place fish and lemon slices on individual serving plates; top each fillet with herbed butter, spreading to melt, if desired. Garnish with herb sprigs, if desired.

Partner with roasted broccoli, green beans, asparagus or carrots.

 

Ingredients

Wild caught Crimson Snapper Fillet

 

Size - From 450g

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