Learn How To Cook Pan Fried Red Snapper with Lemon Butter Sauce recipe from Chef Varun Inamdar. Make this authentic gourmet fish recipe in simple, quick and easy method at your home and share your experience with us in the comments below.
Ingredients:-
Vegetables to Saute:-
Sliced Carrots
French Beans
Spinach Leaves
Parsley
Marination:-
2 Steaks Boneless Red Snapper Fish
Salt
Black Pepper
1 tsp. Oil
Frying:-
Oil
Butter
Thyme Leaves
Garlic Cloves
6-7 Peeled Shallots
6-7 Cherry Tomatoes
Lemonbutter Sauce:-
¼ Cup Butter & Oil
¼ Cup Fresh Cream
1 tsp. Thyme
1 Whole Lemon, Juiced
Salt
Black Pepper
Method:-
Blanch the carrots, beans and spinach leaves.
The Marination:-
Add salt, black pepper and oil to both the sides of the fish.
The Frying:-
Heat butter and oil in a pan and place the fish in it skin-side down. While the fish is cooking add the thyme leaves. Flip the fish after cooking for a minute and add more butter. Throw in fresh garlic, shallots and cherry tomatoes. Baste the fish while frying and take it out on a plate.
The Lemon Butter Sauce:-
In a pan add in a dollop of butter, fresh cream, thyme and cook it for 30-45 seconds on low flame. Turn the flame off and add fresh lemon juice and mix well. Add black pepper.
TIP:- In case you feel the sauce is split just add in a touch of corn flour.
The Sauted Vegetables:-
Heat a pan and add a dollop of butter and add carrots, beans and spinach leaves to it. Add some salt to taste followed by black pepper and fresh parsley.
Pan Fried Red Snapper With Lemon Butter Sauce and Sauted Vegetables is ready to eat! HAPPY COOKING!!!
Host: Varun Inamdar
Director: Vaibhav Dhandha
Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Akshay Sawant, Spandan Rout
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Pvt Ltd
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Price: $9.99
The Snapper
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All seafood from the Whole Foods Market Seafood department is Responsibly Farmed or sustainable wild-caught. Here's what you can count on with this selection: Certain preservatives prohibited, including sodium bisulfite and STPP Traceable to farm or ... (as of October 27, 2020 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)
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wow.. awesome …. will try this weekend
butter and butter and butter and then fat
varun
this is wonderful..i do it with tiger prawns and Bass..i like ur style
I’d like to make this but I don’t have a lot of thyme
enjoyed cooking
ITS RAWWWW lul
Hi, I was wondering if some people could subscribe to my channel and give me feedback. I am a startup channel so I would love some support. The food I make is from pure Desi recipes, some are even family recipes❤️
Thank you
Hi Varu, i love the way you explain reasons in between why ur doing certain steps. This not only helps to understand, but also creates more enthusiasm. Good luck.
what is the name of this fish?????
Can we use bhetki instead?
awesome really i loved it yum yum
oooo ain’t gonna eat this shizz but id loved to cook the way you made it
spinach is over cooked
That’s a lot of butter!
I love you! Do you remember my video about you?
Yummy
sir can you please teach us how to make oriented grilled fish with garlic sauce
honestly I don’t like ur this recipe.. but I can’t hit unlike button as u r my fav chef..
Can I use more of those healthy butter, instead of that unhealthy fish?
spilt
oooh I wanna eat.
Varun I really enjoy all your street style recipes. I don’t know how else to contact you so I’m just messaging my request here. My request to you is to prepare the most had soup in the indo Chinese cuisine that is Manchow soup. I hope you will make a video on this soup in the near future
Can v substitute the fish with chicken
Hi varun, am a huge fan of yours! Being brought up and fed with the diet of fish from childhood, i always look for making different kinds of preparations using fishes available n kolkata market. This dish looks amazing. But i had a query that can i try the same thing with a bhetki (or Beckty) fish fillet (which is normally eaten without the scale side). If yes, then do i need to take any extra care as the fish is very soft and without skin, d fillet will certainly be very tender.
Looks yummy…