Wildcaught Fish 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.

Ingredients

Wild Caught Crimson Snapper Fillet

Size - From 135g

Other Search Terms: Fish, fish nuggets