20-Minute Snapper Piccata

Name: 20-Minute Snapper Piccata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 yellow tail snapper filets; 1/4 tsp kosher salt; 1/8 tsp black pepper; 2 tbsp flour; 2 + 2 tbsp olive oil; 2 + 2 tbsp butter; 2 small shallots; 2 tbsp capers; 1/4 cup white wine; 1 tbsp lemon juice + 1 tsp lemon zest; 2 tbsp flat leaf Italian parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Calories
489 kcal
Course
Main Course
Cuisine
Italian

20-Minute Snapper Piccata

Quade Oliver

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This snapper piccata recipe comes together in under 20 minutes! Tender white flakey fish, seared in a skillet with a lemon butter caper sauce. Snapper has a rich, buttery, sweet taste that pairs perfectly with a piccata sauce.

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Ingredients

2 yellow tail snapper filets (about ⅓ lb each, bones and skin removed (see notes for other fish that work with this recipe))
1/4 tsp kosher salt
1/8 tsp black pepper
2 tbsp flour
2 + 2 tbsp olive oil
2 + 2 tbsp butter
2 small shallots (minced, about 2 tbsp)
2 tbsp capers
1/4 cup white wine (dry)
1 tbsp lemon juice + 1 tsp lemon zest
2 tbsp flat leaf Italian parsley (chopped)

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Instructions

Salt and pepper both sides of the snapper filet. On a plate, add the flour in an even layer. Flour both sides of the fish and dust off any excess flour.
In a large skillet over medium high heat, add in 2 tbsp olive oil and 2 tbsp butter. Once the butter is shimmering, add in the snapper filets. Cook on each side for 2-3 minutes, using a fish spatula to flip the fish. When flipping fish in a skillet to avoid it breaking apart, I utilize the side of the skillet to assist in supporting my flip and then bring the fish back flat. A splatter screen is also very helpful when cooking fish in oil. Once the fish is cooked, remove and add to a side plate.
Lower heat to medium low and add in 2 tbsp olive oil, shallots, and capers. The pan will be hot, so sauté for only a minute before deglazing the pan with the white wine. Cook the wine down for 2 minutes. Add in the lemon juice and 2 tbsp of butter.
Once the butter is melted add the snapper filet’s back into the pan. Sprinkle the chopped parsley over the top. Baste the snapper for 1 minute by tilting the pan and using a spoon to spoon the lemon butter caper sauce over the snapper. Zest lemon over the top of the filets and serve.
Serve as is or my favorite way to enjoy the snapper piccata is over roasted asparagus and risotto.

Equipments used:

Notes

Snapper: In this recipe I use a whole yellowtail snapper that the fishmonger filets for me to remove the bones and the skin. Snapper can be small, about 1/4 pound- 1/3 pound per filet.
I have also used this recipe with yellow eye snapper, hogfish, mahi mahi, and tilapia. A thin white flakey fish works best. If using grouper or halibut, you will have to increase cook time due to the thickness of the filets.
Ask fishmonger to remove pin bones as well as skin
Snapper: In this recipe I use a whole yellowtail snapper that the fishmonger filets for me to remove the bones and the skin. Snapper can be small, about 1/4 pound- 1/3 pound per filet.
I have also used this recipe with yellow eye snapper, hogfish, mahi mahi, and tilapia. A thin white flakey fish works best. If using grouper or halibut, you will have to increase cook time due to the thickness of the filets.
Ask fishmonger to remove pin bones as well as skin