Try red snapper this way. It has simple flavors and is sauteed in olive oil and butter until the fish is moist and flaky. The combination of olive oil and butter helps to leave the lightly crisped fish a slight buttery flavor; and the cayenne pepper adds a bit of heat to the crispy skin.
These fillets are good as is or served with sauteed onions. See recipe below.
4 Medium sized red snapper fillets
1 Cup of flour
1 Tspn cayenne pepper
1/2 Tblspn paprika (paprika is a mild pepper)
1 Tblspn butter
3 Tblspn olive oil
Salt and pepper to taste
Combine first three ingredients (flour, pepper, paprika) in bowl and mix. Add salt and pepper to the dry mix as desired. Place the flour mixture in a bag or onto wax paper and lightly coat dry fish. Tap fish gently to remove excess flour.
Heat large skillet over medium-high heat before adding butter and oil. When butter and oil begins to heat, stir to mix. Saute the red snapper until it is golden and flaky. This takes about 6 to 8 minutes for both sides. Drain fish on a brown paper bag or paper towels. Make a platter of sauteed onions. Place fish on top of onions.
Makes 3 or 4 servings.
A heavy skillet is necessary for these onions to reach perfection because of the long cooking time.
2 Large onions*, peeled and thickly sliced.
Enough oil to barely cover one layer of onions.
Allow onions to sit in cold water for about 15 minutes. Toss water, rinse and pat onions dry with a paper or cotton towel. Heat oil in heavy large skillet over low-medium heat. Add onions to skillet and saute in one layer until they are tender and golden. This may take 1/2 hour. Be careful not to allow the onions to burn or get too dark. When onions are done set aside.
*If possible use Vidalia onions.
Dinner or lunch idea. A basic coleslaw with sliced tart green apples is nice with this moist flaky fish. Look for Granny Smith apples, their flavor is a bit sour before you taste the sweetness of the apple. The slaw with tart green apples make a perfect match for fish with slightly sweet sauteed onions.