Greek · beginner
Greek Pan-Seared Red Snapper With Warm Tomato Olives Relish
Crispy skin snapper fillets served over a vibrant skillet sauté of diced zucchini, sweet cherry tomatoes, and briny Kalamata olives.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add diced zucchini, cooking for 4 minutes until lightly browned.
- 02
Add garlic, halved cherry tomatoes, Kalamata olives, dried oregano, salt, and pepper to the skillet. Cook for 3 minutes until tomatoes blister slightly.
- 03
Transfer the vegetable mixture to a plate, cover loosely to keep warm, and wipe the skillet clean.
- 04
Heat remaining 2 tablespoons of olive oil in the skillet over medium-high heat. Score snapper skin lightly and season fillets with salt.
- 05
Place fish skin-side down in the hot skillet, pressing gently with a spatula for 10 seconds to ensure full skin contact. Cook for 4 minutes until skin is crispy.
- 06
Flip fish gently and cook for an additional 2 to 3 minutes until flesh is opaque and flakes easily. Drizzle lemon juice over fish and serve over warm tomato olive relish.
A LITTLE KITCHEN KNOW-HOW
Pan-Searing
High-heat dry cooking in a pan that rapidly sears fish skin for crispness while retaining moisture inside.
Notes from the kitchen
- Scoring the fish skin prevents the fillet from curling up when it hits the hot oil.
- Ensure the skillet is properly heated before adding fish to achieve crisp skin without sticking.
- Original home-cooking adaptation inspired by Greek; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.