Smokey Spanish-Style Snapper
 
Ingredients:  
1 x 6-8 oz Ocean Jewel Snapper Portion, skin-on
1 tbsp Smoked paprika
Salt and pepper (to taste)
2 tbsp Olive oil
1/4 tsp Chopped garlic
1/2 cup Red and green peppers, julienned
1/4 cup Diced tomatoes
1 tbsp Black olives, quartered
1 tbsp Butter
1 tbsp Parsley, finely chopped
1 tbsp Lemon juice
 
DIRECTIONS:

1. Score the skin on the Ocean Jewel Snapper Portion. Season the fish with salt, pepper and smoked paprika.

2. Preheat pan on medium high heat. Add the olive oil. Add the fish, flesh side down, and cook for about 3 minutes. Turn and cook for about 3 minutes.

3. Remove fish from pan. Add butter, garlic, peppers, tomatoes and black olives and sauté for about 30 seconds. Add the parsley and lemon juice. Serve on top of fish with a side of your favourite rice.






Quantity Item Your cost
1 x 6-8 oz Ocean Jewel Snapper Portion, skin-on $
1 tbsp Smoked paprika $
Salt and pepper (to taste) $
2 tbsp Olive oil $
1/4 tsp Chopped garlic $
1/2 cup Red and green peppers, julienned $
1/4 cup Diced tomatoes $
1 tbsp Black olives, quartered $
1 tbsp Butter $
1 tbsp Parsley, finely chopped $
1 tbsp Lemon juice $
Total Plate Cost $
Suggested Sell Price
(based on 30% food cost)
$
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