Grilled Snapper fillet with grilled little Gem lettuce, tomatoes and capers

This dish is a truly Scandinavian dish adapted to Florida. I found a sustainable sourced Rockfish fillet and have now learned that Rockfish is a broad name for over 70 variants of fish which are sometimes referred to as Snapper. The red Snapper is one of the Snapper you can find eastern Atlantic Ocean including the Gulf of Mexico.

Find a white fish fillet like the Snapper with a firm, lean and mild flavor. I use the Scandinavian fry technique and just shortly fry it in butter for a couple of minutes on each side, or until the fish flakes easily.

The fish is here served with grilled little Gem lettuce and tomatoes (to enhance the taste) and salty capers.

Ingredients (4 pers): 

  • 1 lb Snapper fish fillet (or other white fish like cod, sea bass, grouper)
  • 3 tbsp butter
  • salt and pepper
  • 1 lemon
  • 2 little Gem Romaine lettuce
  • olive oil
  • 20 cherry tomatoes
  • 4 oz capers
  • fresh dill

Wash and divide the lettuce in two pieces. Wash the tomatoes. Fry the lettuce halves in some olive oil and try to keep them together. Place a half lettuce on each plate.

Heat a non-stick skillet over medium high heat and add the butter. Season the fish fillet with salt and pepper on both sides. Add the fish in the pan, and cook for about 2-3 minutes on each side, or until the fish flakes easily. Take the pan for the heat and pour some lemon juice over the fishes. Place the fishes on top for the lettuce on each plate. Pour some of the butter and lemon juice from the pan over the fish.

Heat the whole cherry tomatoes in a pan with some olive oil. Place 4-5 tomatoes on each plate. Quickly heat the capers in the pan and before adding them to the plates. Finish with some fresh dill.

Serve with some bread. Smaklig måltid!




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