Marinated Red Snapper in Peppercorn Crust

Recipe By:
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  • Total Time 30 min Ico-add
  • Yield 2 Servings
  • Level Easy

A sort of a steak au poivre variant, this marinated red snapper in peppercorn crust has bold flavors. This recipe is also good with any other firm fish such as cod or salmon.
 

Ingredients

  • 2 tablespoons soy sauce
  • 1 clove garlic, minced
  • 2 teaspoons lemon juice
  • 1 teaspoon sugar
  • 2 fillets (6 ounces each) red snapper
  • 4 teaspoons black peppercorns
  • 2 tablespoons olive oil
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Directions

  1. 1. In a sealable plastic bag combine the soy sauce, garlic, lemon juice and sugar. Add the red snapper fillets. Coat them well and let them marinate for at least 30 minutes.
  2. 2. Remove the fillets from the bag, discard the marinade and pat dry. Press two teaspoons of the black peppercorns onto each piece of fish, coating it thoroughly.
  3. 3. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking. Cook the fish for about two minutes per side or until it just flakes.
  4. 4. Transfer the fish with a slotted spatula to paper towels and let it drain for 30 seconds.
  5. 5. Serve with tartar sauce or fresh tomato salsa.