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Spicy Pan-Seared Snapper
Courtesy of customer Avril Garvey
Makes 4 Servings
Ingredients
4 (6-ounce) snapper fillets, skinned
1 tablespoon paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1 tablespoon butter
juice of 1 small lemon
2 tablespoons chopped fresh parsley
Directions1. In a small bowl, combine paprika, thyme, salt, pepper and cayenne pepper. Pat mixture evenly onto fish. 2. Heat a large skillet over medium-high heat. Add oil and butter and when hot, but not smoking, sauté fish on both sides until crisp and golden, about 8 minutes. Fish should flake easily with a fork. Serve immediately garnished with lemon juice and parsley. Back to the top
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| Fish Facts |
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An acre of cultivated mussels (called a "bed") can produce 10,000 pounds of meat in a year. This is about 500 times more than an acre of pastureland can produce in terms of beef (only about 200 pounds).
The largest known bivalve was a "Giant Clam" which weighed in at an amazing 734 pounds and was nearly four feet in length. The shells of this beast were often used as children's bath tubs, and for baptismal fonts in many churches. It was once thought that the Giant Clam could trap a diver underwater by closing suddenly on his or her foot, but this could only happen to a very slow or very careless diver!!
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When we hold a large seashell up to our ear, you can hear what sounds like the waves of the seashore - because the shell echoes and jumbles all the sounds around you. If you could listen to a shell in a completely soundproof room, you would hear nothing at all!
Some oysters may release over one million eggs in a season. Only about one of these eggs will survive to become an adult oyster.
The ocean quahog, can live to be 220 years old. Animals in colder water live the longest, since their metabolism is slower.
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