Red Snapper With Pepper And Vinegar Recipe

Name: Red Snapper With Pepper And Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6 ounce) filets red snapper (or talipia); flour; 2 tablespoons butter (divided use); 1 tablespoon olive oil; 2 tablespoons finely minced shallots; 2 teaspoons crushed black pepper; 1 medium tomatoes, diced; 4 tablespoons red wine vinegar; 2 tablespoons cognac; 2 tablespoons chopped parsley

Servings: persons

1
Salt fish filets and let stand 15 minutes.
2
Dredge in flour.
3
In a large skillet over medium high heat melt 1 Tbs.
4
butter with 1 Tbs.
5
olive oil.
6
When butter and oil start to brown put fish in and cook about 3-4 minutes on each side.
7
Remove and keep warm.
8
Add shallots and pepper to skillet and cook 30 seconds.
9
Add chopped tomato and stir until mixture comes to a boil, then add red wine vinegar.
10
Cook until reduced by half.
11
Pour cognac over and ignite.
12
When flames die out add 1 Tbs.
13
butter and parsley.
14
Pour over fish and serve immediately.

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 10 ingredients. The key ingredients include: 4 (6 ounce) filets red snapper (or talipia), flour, 2 tablespoons butter (divided use), 1 tablespoon olive oil, and more.

Yes, Red Snapper With Pepper And Vinegar 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 With Pepper And Vinegar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions