Mediterranean Snapper with Lemons, Olives and Capers

This dish is one of my favorites. I am a big seafood lover and living in Florida the red snapper is fresh, readily available and always very delicious. Rather than using glutenous all purpose flour, I have used a bit of almond flour to coat the fish skin and added lemon three different ways. Bringing lemon zest, segments and juice together with the other simple flavors of the Mediterranean makes this fish sing out summer freshness. The bright taste of lemon is complimented by the slightly salty, piquant flavors of the olives and capers making this an absolutely wonderful and fragrant dish. I hope you enjoy.

Mediterranean Snapper with Lemons, Olives and Capers

Ingredients:

1/4 cup almond flour

1 lb. fresh red snapper fillet

2 Tbsp. olive oil

8 pieces oil cured olives, pitted and rough chopped (substitute kalamata olives if preferred)

1 Tbsp. capers, rinsed and drained

1 cup white wine

2 Tbsp. lemon zest, grated (about 2 lemons)

2 lemons cut into supremes (see note below) 

1/2 cup lemon juice (about 3 lemons)

1/2 cup flat leaf parsley, rough chopped

black pepper

Check the snapper fillet for any missed pin bones by gently running your fingers across the flesh. Remove any found with clean kitchen needle nose pliers or tweezers. Turn fillet over and make sure it has been well scaled also and remove any still left. Rinse fish under cool running water briefly and pat dry with clean paper towels. Using a sharp knife make several slits on the diagonal on the skin side just piercing the skin but do not cut through the fish. Slitting the skin this way will prevent the fish from curling when it is cooked. Pour the almond flour into a small container and season well with black pepper. Mix with a fork to distribute the pepper. With the snapper on a clean surface sprinkle the almond flour across the skin side and gently pat. Turn snapper and repeat on fleshy side.

Preheat a large saute pan on medium high heat to high heat and add the olive oil. Transfer the snapper and place in the pan with the skin side down. Cook until the skin side is golden brown, about 4 to 6 minutes. Using a large flexible spatula carefully turn the fish onto the fleshy side. If the fish is sticking then it is not ready to turn and do not force it or it will fall apart. The fish will let you know when it is ready to be turned. Add the lemon zest, supremes, juice, wine, olives and capers. Cook fish on the flesh side for another 4 to 5 minutes. Remove fish to platter to rest and reduce the liquids in the pan by about two thirds, about 5 to 8 minutes. The sauce will thicken slightly. Pour over the snapper and garnish with fresh parsley to serve.

Nutrition Facts

4 Servings

Amount Per Serving

Calories 291.1
Total Fat 14.4 g
Saturated Fat 1.5 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 5.3 g
Cholesterol 40.0 mg
Sodium 283.6 mg
Potassium 600.2 mg
Total Carbohydrate 11.2 g
Dietary Fiber 3.7 g
Sugars 1.8 g
Protein 24.6 g

Note ~ To supreme citrus fruits begin by cutting off both ends so that the flesh of the fruit is exposed. Remove the peel, including all of the white pith, which is bitter tasting. Working over a small bowl to catch the juices take a small paring knife and make a cut as close to the membranes on each side of the fleshy segment and remove the segment, leaving the membrane. Repeat until all of the fleshy segments have been removed and you are left with just the membrane. Squeeze the membrane to extract any remaining juice from the fruit and discard membrane. If you are also zesting the fruit do this first before removing the white pith and then continue from there as directed.

Oven Roasted Talapia with Mediterranean Vegetables in White Wine

This week I'll be posting some wonderful recipes for two for Valentine's Day. My first recipe is for my oven roasted talapia for two. Talapia has grown in popularity nationally and is a wonderful white, flaky fish fillet. Talapia grows fast, is harvested quickly and is fed on a vegetarian diet making it very low in mercury. There is some debate over the omega-6 and omega-3 ration in talapia and if you have chronic heart problems you can substitute another similar fish like flounder or even red snapper in this recipe. Both of these fish are also delicate in taste and present well as a nice flaky fish fillet. I prefer to oven roast the talapia to keep it moist and tender and have added a wonderful mild dijon and herb glaze to it. Quick cooking in just one dish make for a fast clean-up and leaves extra time after dinner to celebrate Valentine's Day with your special someone. I hope you enjoy.

Oven Roasted Talapia with Mediterranean Vegetables in White Wine

Ingredients:

1 cup zucchini, sliced into rounds

1/2 cup cremini or white button mushrooms, sliced

1/2 cup tomatoes, diced fresh or canned no-salt added

1 tsp. shallots, diced

2 cloves garlic, minced

1 Tbsp. chives, chopped

1 Tbsp. parsley, chopped

1 tsp. tarragon, chopped

1 tsp. lemon zest

1/2 lemon, juiced

1/2 cup dry white wine

2 tsp. capers, drained and rinsed (omit if salt sensitive)

For the glaze:

1 Tbsp. dijon mustard

2 tsp. olive oil

1 Tbsp. chives, chopped fine

1 tsp. tarragon, chopped fine

1 tsp. parsley, chopped fine

1/4 tsp. dried thyme

1 tsp. lemon zest

salt and pepper

1 - talapia fillet, divided into 2 portions

Preheat oven to 350'

Place the vegetables, herbs, wine and capers in a bowl and blend together. Season with black pepper. The capers are salty so there is no need to add more. Transfer to a medium sized casserole dish and spread in a single layer. Bake for about 15 to 20 minutes until vegetables start to become tender when pierced with a fork. There should still be resistance will pulling the fork out.

While the vegetables are cooking blend together the dijon mustard, olive oil, herbs and lemon zest for glaze. Season with salt and pepper if desired. Cut talapia in half along the natural line dividing the fish into two portions. Apply glaze to fillets in an even coat. Remove vegetables from oven and place the fillets across the top. Return to oven and cook for 12 to 18 minutes, or until the talapia is white and flaky and the vegetables are crisp tender. Cooking time can vary and depends on the thickness of the fillets.

Nutrition Facts

2 Servings

Amount Per Serving

Calories 318.7

Total Fat 8.7 g

Saturated Fat 0.7 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 3.3 g

Cholesterol 64.0 mg

Sodium 365.7 mg

Potassium 464.9 mg

Total Carbohydrate 12.0 g

Dietary Fiber 3.1 g

Sugars 4.3 g

Protein 30.5 g