Pan-Seared Snapper with Moroccan Tagine Sauce
A flavorful and aromatic dish featuring pan-seared snapper fillets served with a rich and spicy tagine sauce. Perfect for a special occasion or a romantic dinner.
Ingredients
- ●4 Snapper filletsFresh and sustainable
- ●2 tbsp Canola oilFor pan-searing
- ●1 medium OnionDiced
- ●2 inches GingerGrated
- ●1 tsp CuminGround
- ●1 tsp PaprikaSmoked
- ●3 cloves GarlicMinced
- ●1 cup Chicken brothLow-sodium
- ●2 tbsp HoneyPure
- ●2 tbsp Lemon juiceFreshly squeezed
- ●1/4 cup Fresh parsleyChopped
Instructions
- 1
Heat 1 tablespoon of canola oil in a large skillet over medium-high heat.
- 2
Season the snapper fillets with salt and pepper.
- 3
Add the snapper to the skillet and sear for 2-3 minutes on each side, or until cooked through.
- 4
Remove the snapper from the skillet and set aside.
- 5
Reduce heat to medium and add the remaining 1 tablespoon of canola oil to the skillet.
- 6
Add the diced onion and cook until softened, about 3-4 minutes.
- 7
Add the grated ginger, ground cumin, smoked paprika, and minced garlic to the skillet.
- 8
Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- 9
Add the chicken broth, honey, and lemon juice to the skillet.
- 10
Bring the mixture to a simmer and cook for 2-3 minutes, or until slightly thickened.
- 11
Stir in the chopped parsley and season with salt and pepper to taste.
- 12
Serve the pan-seared snapper with the tagine sauce spooned over the top.