Pan Seared Red Snapper Simmered in Tomato and Mushroom Sauce

Ingredients 

Fish Seasoning:

1 tsp Adobo

½ tsp Complete Seasoning Sazon Complete

½ tsp garlic powder

½ tsp onion powder

½ tsp smoked paprika

1 pack Sazon

1 Whole Lime 

Fish Sauce:

¼ Tbsp rosemary

¼ cup per bell pepper

1 Tbsp fresh thyme

1 Tbsp fresh dill

½ medium tomato

1 cup mushrooms

1 ½ TBS Avocado oil

½ lemon or lime

1 Tbsp butter 

Instructions

Preheat Stove to Medium heat

Typical preparation of fish Caribbean style – Meat is cleaned with lime or lemon, some vinegar, and remove any scale if needed. 

** Clean the red snapper, and pat dry before seasoning. Then add oil and all the seasonings to begin making the rub for the snapper. Before adding the rub to the snapper, cut some shallow slits into the skin of the fish.

1. Sauté in skillet – add 2 to 3 tablespoons of Avocado oil or oil of choice, then add red snapper to the pan. 

2. Sear on medium for 4 to 5 minutes on each side, remove and set aside. 

3. Then add butter, rosemary, bell pepper, fresh thyme, fresh dill, and sauté for 2 to 3 minutes. Then add half of the medium tomato for an additional 2 minutes. Grab dish or container the fish was in and add a little water to the remaining seasoning left back from the raw fish, squeeze half a lemon and 1 tablespoon of vinegar, stir, and add to skillet.  

4. Then add snapper back to skillet. Baste snapper with gravy and veggies for a minute, then add mushrooms. Let sauce simmer for 5 to 8 minutes.
 

After 5 to 8 minutes, remove from heat and serve.
 

Note: Depending on the size of your fish, and your desired texture, fish might require longer cooking time.

** The amount of cook time varies on fish size.