Quick Restaurant-style Pan Seared Whole Red Snapper Recipe // How To Make EASY Pan Seared Fish

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining richness.

white wine

🥗Healthier: chicken broth

💰Cheaper: water + vinegar

Chicken broth adds flavor without the alcohol.

Lightly season the fish with olive oil and the seasoning mix.

Rub the seasonings all over the fish, including in the cuts and belly.

Set the fish aside in the refrigerator to let the seasoning marry into the fish.

Add garlic cloves, oregano, parsley, chilies, and olive oil into a blender and blend until almost smooth to make the green sauce.

Transfer the green sauce into a bowl and season with salt and pepper, adding more olive oil if needed and squeezing in some lemon juice.

Cover the green sauce and set aside.

Peel the cassava and rinse it a few times.

Add enough water to a pot, cook the cassava for about 20 to 25 minutes or until fork tender, then set aside to cool.

Over medium heat, add about 2 tablespoons of olive oil to a skillet.

Once the oil is hot, add the fish and cook for about 5 to 7 minutes on each side, moving it around and flipping it a few times for an even sear.

Add aromatics and butter to the skillet and baste the fish.

Garnish the fish with the green sauce.

Pull apart and mash the cooled cassava with a potato masher, leaving some chunks.

Season the mashed cassava with garlic parsley and about a tablespoon of olive oil, mixing well.

If the mixture appears too dry, add a tablespoon of water and mix.

Preheat the waffle maker and spray it with cooking spray.

Place the mashed cassava on the waffle maker and cook for 3 minutes or until golden.

Carefully remove the golden cassava waffle from the maker and plate it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens