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Pan-Fried Red Snapper with Basil

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"I just kinda came up with this red snapper recipe the other day. It's one of my new favorites now."
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40 m servings 326
Original recipe yields 8 servings (2 1-1/2-pound red snappers)


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  1. Season fish cavities with salt and pepper.
  2. Cut 1/2 of the lime into wedges and the other 1/2 into thin slices. Fill fish with lime slices, onion, and basil.
  3. Poke a hole through both sides of the cavity in order to tie it closed. Push a piece of string through the holes using the handle of a spoon. Tie fish shut and trim strings as needed.
  4. Cut a few shallow slashes in a crosshatch pattern on both sides of the fish. Cover with pesto.
  5. Blend flour, fennel seeds, chili powder, 1 teaspoon salt, and 1 teaspoon pepper. Dredge fish in the mixture.
  6. Heat 1/2 inch oil in a large skillet over medium-high heat. Add fish. Cover and cook until golden, about 8 minutes. Flip and cook the other side until browned, about 8 minutes more. Remove string and serve with reserved lime wedges.


  • Cook's Notes:
  • This can be cooked in bacon fat or vegetable oil.
  • I used a pesto recipe from this site, but you can buy it premade.
  • Editor's Notes:
  • Nutrition data for this recipe includes the full amount of flour. The actual amount of flour consumed will vary.
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 326 calories; 9 20.3 39.1 65 452 Full nutrition

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