Red Snapper Carpaccio Recipe

Name: Red Snapper Carpaccio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra virgin olive oil; 3 tablespoons strained fresh lime juice; 1/2 teaspoon hot pepper sauce (such as Tabasco); Fleur de sel and freshly ground pepper; 12 1/2-inch-thick slices French bread (each slice about 3 x 2 inches); 2 tablespoons extra virgin olive oil; Pound boneless, skinless red snapper fillets, cut crosswise into paper-thin slices; 3 baby red beets, blanched, peeled, and finely diced; 3 baby golden beets, blanched, peeled, and finely diced; 8 very small individual broccoli florets, blanched; 2 teaspoons fresh thyme leaves, preferably with blossoms attached

Servings: persons

6 tablespoons extra virgin olive oil
3 tablespoons strained fresh lime juice
1/2 teaspoon hot pepper sauce (such as Tabasco)
Fleur de sel and freshly ground pepper
12 1/2-inch-thick slices French bread (each slice about 3 x 2 inches)
2 tablespoons extra virgin olive oil
Pound boneless, skinless red snapper fillets, cut crosswise into paper-thin slices
3 baby red beets, blanched, peeled, and finely diced
3 baby golden beets, blanched, peeled, and finely diced
8 very small individual broccoli florets, blanched
2 teaspoons fresh thyme leaves, preferably with blossoms attached

1
For The Dressing:
2
Whisk the oil, lime juice, and pepper sauce in a small bowl to blend.
3
Season the dressing to taste with fleur de sel and pepper.
4
For the Toast:
5
Preheat the oven to 400F.
6
Brush the bread slices with the oil; arrange the bread on a baking sheet.
7
Sprinkle with fleur de sel and pepper.
8
Bake until the bread is toasted and beginning to color, about 8 minutes.
9
For The Carpaccio:
10
Meanwhile, place one 4-inch ring mold with 3/4-inch-high sides in the center of each of 6 plates.
11
Layer the sliced fish inside the molds, brushing each layer of the fish with the dressing.
12
Top with the beets and broccoli.
13
Carefully remove the ring molds.
14
Garnish the carpaccio with the thyme and serve with the toast.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 tablespoons extra virgin olive oil, 3 tablespoons strained fresh lime juice, 1/2 teaspoon hot pepper sauce (such as Tabasco), Fleur de sel and freshly ground pepper, and more.

Yes, Red Snapper Carpaccio falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Snapper Carpaccio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions