Wildcaught Crimson Snapper Fillet
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.
Wild caught Crimson Snapper Fillet
Size - From 450g