Recipe
Pan-Seared Snapper Fillet with Creamy Mashed Potatoes
Golden pan-seared snapper fillets with garlic and lemon, served over creamy mashed potatoes. An easy, light dish.
- Preparation15 min
- Cooking25 min
- Total time40 min
- Servings4 servings
- DifficultyEasy
Snapper is one of the most beloved fish on the Cuban table: white, firm flesh with a mild flavor that needs nothing more than garlic, lemon and a good skillet to shine.
This pan-seared version, with no breading or heavy sauces, leaves the fish juicy inside and golden outside. With creamy mashed potatoes alongside, it is a well-rounded dish for a Sunday lunch or a weeknight dinner, and snapper is easy to find at any fish market in the United States.
Ingredients
Check off the ingredients you have.
For the snapper
For the mashed potatoes
Method
Mashed potatoes
- Peel the potatoes, cut them into chunks and boil them in salted water for 15 to 20 minutes, until tender.
AI-generated image.CiberCuba - Drain the potatoes and mash them while hot. Add the butter and hot milk little by little, mixing until you get a creamy mash. Adjust the salt and keep it covered.
AI-generated image.CiberCuba
Pan-seared snapper
- Dry the fillets well with paper towel. Season them with the crushed garlic, salt, pepper and a few drops of lemon.
AI-generated image.CiberCuba - Heat the olive oil in a skillet over medium-high heat and cook the snapper for 3 to 4 minutes per side, depending on thickness, until the center reaches 63 °C and it is golden and juicy, without drying out.
AI-generated image.CiberCuba - Serve each golden fillet next to a portion of creamy mashed potatoes. Finish with chopped parsley and a lemon wedge.
AI-generated image.CiberCuba
