Imagine a dish that transforms an ordinary fish fillet into a culinary sensation that will make your taste buds dance with delight! This Capicola and Citrus Crusted Snapper is not just a recipe; it's a gourmet experience that brings the vibrant flavors of Italy right to your dinner table. With a crispy, savory crust that perfectly balances the delicate sweetness of citrus and the rich, salty notes of capicola, this dish promises to elevate your home cooking from mundane to magnificent.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 snapper fillets
- 1/2 cup capicola, chopped
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Pat the snapper fillets dry with paper towels to ensure a crisp crust formation.
- In a small food processor, combine the chopped capicola, orange zest, lemon zest, and a pinch of salt and pepper. Pulse until the mixture becomes a fine, crumbly texture.
- Season the snapper fillets on both sides with salt and pepper.
- Press the capicola-citrus mixture firmly onto the top side of each snapper fillet, creating an even, thin crust.
- Heat olive oil in a large non-stick skillet over medium-high heat until it shimmers.
- Carefully place the crusted snapper fillets into the skillet, crust-side down, and cook for 3-4 minutes until the crust is golden brown and crispy.
- Gently flip the fillets and cook for an additional 2-3 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove the fillets from the skillet and let rest for 2 minutes.
- In a small bowl, whisk together the orange juice and lemon juice to create a light citrus sauce.
- Drizzle the citrus sauce over the snapper fillets just before serving.
- Garnish with fresh herbs like parsley or chives if desired, and serve immediately.
Tips
- Pat the fish completely dry before adding the crust to ensure maximum crispiness.
- Use a food processor to create a fine, even texture for your capicola-citrus crust.
- Choose a non-stick skillet and heat the olive oil until it just starts to shimmer for the perfect golden crust.
- Don't overcrowd the pan - cook the fillets in batches if necessary to maintain high heat.
- Let the fish rest for a couple of minutes after cooking to allow the juices to redistribute.
- The citrus sauce should be added just before serving to maintain its bright, fresh flavor.
- For an extra touch of elegance, garnish with fresh herbs like parsley or chives.
- Serve immediately to enjoy the crisp crust and tender fish at its absolute best.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 35g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 85mg
