4 (6-ounce) Florida red snapper fillets
2 teaspoons olive oil, for cooking
4 tablespoons cornstarch
Sea salt and fresh ground pepper, to taste
Cucumber Relish:
2 large Florida cucumbers, finely diced
2 large Florida tomatoes, seeded and finely diced
1 lemon, juiced
¼ cup fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped
2 tablespoons rice wine vinegar
1 tablespoon olive oil
Sea salt and fresh ground pepper, to taste
Yogurt Sauce:
1 cup Greek yogurt
1 lemon, juiced
1 tablespoon seasoning mix (blackened or seafood spice)
Sea salt and fresh ground pepper, to taste
Cucumber Relish
In a medium bowl, combine all ingredients and mix well. Season with salt and pepper, to taste. Store in refrigerator until ready to serve.
Yogurt Sauce
In a small bowl, combine all ingredients and mix well. Season with salt and pepper, to taste. Store in refrigerator until ready to serve.
Heat a large sauté pan over medium-high heat. Add oil. Season fillets with salt and pepper then coat with cornstarch. Carefully add fillets to pan. Cook for 3 minutes on each side, or until cooked through. Remove from pan and serve with relish and yogurt sauce.
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