Caribbean Herb Crusted Snapper

Name: Caribbean Herb Crusted Snapper
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 lbs red snapper fillets (5-6 oz each); 1/2 cup fresh cilantro, roughly chopped; 2 tbsp fresh thyme, chopped; 2 garlic cloves, minced; 1 tsp lime zest; 1/2 cup panko breadcrumbs; 2 tbsp Parmesan cheese (grated); 2 tbsp Dijon mustard; 2 tbsp olive oil; 1/4 tsp salt; 1/4 tsp black pepper; 2 lime wedges

Pan-seared red snapper with a vibrant herb crust of cilantro, thyme, and tropical spices for a modern Caribbean dinner.

27 minMediumServes 4280 cal/serving

CaribbeanDinnerStovetopStandardGluten-Free

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Ingredients

2 lbs red snapper fillets (5-6 oz each)
1/2 cup fresh cilantro, roughly chopped
2 tbsp fresh thyme, chopped
2 garlic cloves, minced
1 tsp lime zest
1/2 cup panko breadcrumbs
2 tbsp Parmesan cheese (grated)
2 tbsp Dijon mustard
2 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
2 lime wedges

Instructions

1

In a food processor, combine 1/2 cup roughly chopped fresh cilantro, 2 tbsp chopped fresh thyme, 2 minced garlic cloves, and 1 tsp lime zest. Pulse until finely chopped.
2

In a shallow bowl, combine the herb mixture with 1/2 cup panko breadcrumbs and 2 tbsp Parmesan cheese (grated).
3

Spread 2 tbsp Dijon mustard on both sides of each 2 lbs red snapper fillets (5-6 oz each).
4

Press the herb-breadcrumb mixture firmly onto both sides of each fillet, coating evenly.
5

Heat 2 tbsp olive oil in a large skillet over medium-high heat.
6

Once oil is hot, carefully place the snapper fillets in the pan.
7

Sear for 4-5 minutes on the first side until the crust is golden and crispy.
8

Gently flip and cook for another 3-4 minutes until the fish flakes easily and internal temperature reaches 145°F.
9

Serve hot with 2 lime wedges.

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Questions

What internal temperature should Caribbean Herb Crusted Snapper reach?

For Caribbean Herb Crusted Snapper, the target internal temperature is 145 F (about 65 C), given in step 8. A probe thermometer removes the guesswork.

Can I skip the searing in Caribbean Herb Crusted Snapper?

Step 7 reads: "Sear for 4-5 minutes on the first side until the crust is golden and crispy." You can, but you give up flavor. The browning in step 7 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is there a substitute for panko in Caribbean Herb Crusted Snapper?

The entry for Caribbean Herb Crusted Snapper calls for 1/2 cup panko breadcrumbs. In its place: Coarse dry breadcrumbs, crushed cornflakes or crushed crackers all work. Fine breadcrumbs coat more densely, so use a little less.

Can I use a different white fish instead of the snapper in Caribbean Herb Crusted Snapper?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Caribbean Herb Crusted Snapper uses 2 lbs red snapper fillets (5-6 oz each).

Is Caribbean Herb Crusted Snapper gluten-free?

Yes. As written, nothing in the ingredient list for Caribbean Herb Crusted Snapper is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the Dijon mustard.

How long does Caribbean Herb Crusted Snapper keep?

Refrigerate what is left of Caribbean Herb Crusted Snapper within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop.

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