Pan-Seared Florida Snapper with
Roasted Red Pepper Chili

This gluten-free recipe is courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

Recipe Ingredients:

Roasted Red Pepper Chili:
1 pound red peppers, roasted, peeled, seeded and roughly chopped
2 tablespoons diced shallots
1/2 cup white wine
Sea salt and freshly ground black pepper, to taste

Pan-Seared Florida Snapper:
4 (6-ounce) Florida snapper fillets
2 teaspoons cayenne pepper
Sea salt and freshly ground black pepper, to taste
1 cup rice flour
4 tablespoons olive oil

Cooking Directions:

1. Roasted Red Pepper Chili: In a large sauté pan, cook all the ingredients over medium heat for 20 minutes Purée mixture in a blender until smooth. Strain for a more refined sauce. Add salt and pepper to taste.
2. For Pan-Seared Florida Snapper: Sprinkle fillets with seasonings then dredge in flour. Heat olive oil in shallow skillet over medium-high heat; add fillets and cook 3 to 5 minutes per side until golden brown and cooked through. Remove fillets from skillet and serve with Roasted Red Pepper Chili.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 417; Calories From Fat: 127; Total Fat: 14g; Saturated Fat: 8g; Cholesterol: 93mg; Total Carbs: 32g; Protein: 37g.

Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.