Trader Joe’s is by far my favorite grocery store. Besides the local produce stands, which I LOVE, Trader Joe’s is the best! They have the best selection of wild fish that I have ever seen. I prefer wild fish because there aren’t color injections (C’mon, is the salmon in the grocery store naturally THAT pink??), the fish get to swim in wide open spaces preventing disgusting stuff from infiltrating the flesh, and there is less fat. The more I think about it, the more grossed out I am with farm-raised fish.
I have never had red snapper before, and I have never cooked it before. That being said, I am not sure how I feel about it. It tasted wonderful, but the consistency was a little off to me. The meat didn’t flake off of the skin like other fish usually does. I cooked it for well over the time that the package called for, and it still was gummy. Maybe that’s how the fish is. I don’t know.
Regardless of the consistency of the fish, the sauce I made to go with it was awesome!! It could easily be used on salmon, mahi mahi, catfish, flounder, crab, shrimp…etc. etc. (All the fish that I have cooked and have enjoyed thoroughly.)
If you are familiar with red snapper and enjoy it, then by all means make this recipe verbatim. If you’re a little unsure because of my testimony, then by all means substitute the snapper for another type of fish. Just TRY to use wild fish if you can.
Red Snapper with Orange Chipotle Butter Sauce
2 red snapper fillets
4-5 Tbs. unbleached all-purpose flour
2 Tbs. chipotle pepper seasoning, divided
1-2 Tbs. orange juice (I like mine freshly squeezed)
3 Tbs. butter
3 Tbs. olive oil
salt and pepper to taste
cilantro for garnish
Add flour and half of the chipotle pepper to a large plate. Mix well.
Preheat medium-sized skillet to medium-high. Add olive oil.
Pat fillets dry with paper towel. Dunk both sides with flour mixture and place in skillet skin side up first. Cook 4-6 minutes on each side. Place on platter. Salt and pepper to taste.
Mash butter, orange juice and remainder of chipotle pepper together. Gently place a generous amount on each fillet. Garnish with cilantro.