Editorial sample recipeTrinidadianbeginnerhalalgluten-free

Trinidadian Pan-Seared Snapper With Chadon Beni Butter

Name: Trinidadian Pan-Seared Snapper With Chadon Beni Butter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Trinidadian
Ingredients: 4 fillets red snapper fillets, skin on; 2 tbsp Trinidad green seasoning; 4 tbsp unsalted butter, softened; 3 tbsp finely chopped chadon beni; 2 tbsp lime juice; 2 cloves garlic, minced; 2 tbsp vegetable oil; 1 piece sweet bell pepper, thinly sliced

Crispy pan-seared snapper fillets topped with a melting compound butter infused with chadon beni, garlic, and fresh lime.

Prep: 15 min
Cook: 15 min
Total: 30 min

Technique to learn

Compound Butter Finishing

Melting herb-infused compound butter over freshly seared seafood to create an instant fragrant sauce.

Instructions

Step 1: Pat snapper fillets completely dry and rub evenly with green seasoning and salt.
Step 2: In a small bowl, combine softened butter, chopped chadon beni, minced garlic, lime juice, and salt until smooth.

Step 3: Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Step 4: Place snapper fillets skin-side down and sear undisturbed for 4 minutes until skin turns crisp.

Step 5: Flip fillets carefully, add sliced sweet bell peppers to the skillet, cook 3 minutes longer, and top with chadon beni butter to melt before serving.

Cooking tips

Chadon beni has a potent flavor profile; standard fresh cilantro can be used as a mild substitute.
Patting the fish skin thoroughly dry ensures a crisp surface when pan-searing.
Original home-cooking adaptation inspired by Trinidadian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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