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Pan Seared Snapper with Serrano Chile & Orange Vinaigrette

Pan Seared Snapper with Serrano Chile & Orange Vinaigrette

Pan roasted snapper served with a spicy serrano chili and orange vinaigrette finished with fresh lime zest and herbs for a light dish loaded with flavor. Ingredients: For the Snapper: 2 Snapper Filets (5 oz. each) skin on, scaled and pin bones removed 1 Tbsp (12 mL) Canola Oil Kosher Salt (as needed) Fleur de Sel (as needed) For the Dressing: 2 Tbsp (24mL) Extra Virgin Olive Oil 1 Garlic Clove 1 inch piece of Ginger 1 Serrano Chile ¼ cup Orange Juice ½ Lime ½ tsp (1.5 grams) Kosher Salt ⅛ tsp (1.5 mL) Lime Juice 1 Tbsp (4 grams) Fresh Cilantro     The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

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