Annie's Pan Seared Red Fish

Annie's Restaurant Pan Seared Red Snapper on a bed of Black Bean Spinach Salad with a fresh Mango Salsa and Citrus Orange Butter Sauce

This recipe serves two people.


2 fresh red snapper filets (6 to 8 ounces)

1 T. salt

1 T. pepper

2 T. cooking oil

4 cups chopped spinach

1/2 cup sliced purple onions

1 cup cooked black beans

1 mango (diced)

1 T. minced red bell pepper

1 T. minced purple onions

1 T. chopped cilantro

1 T. olive oil

1 tsp. lime juice

juice of 2 naval oranges

1 cup white wine

2 T. heavy cream

1 1/2 sticks unsalted butter

Cook red snapper filets on top side in skillet for two to three minutes, then bake in oven for ten minutes at 375 degrees. Set aside and keep warm.

For the salad combine black beans, spinach and sliced purple onions in a mixing bowl with olive oil, salt and pepper. Toss lightly then place in the center of the plate. Lay fish on top.

For the sauce combine orange juice, white wine and heavy cream in medium sauce pan. Reduce by two-thirds, slowly stir in butter, on low heat.

For the salsa combine the mango, minced purple onion, cilantro and minced red pepper in a bowl, mix together with one tsp. line juice and one tablespoon olive oil. Arrange around fish in three spots making a triangle.