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Meal Part

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Ethnic Cuisines

Health Considerations





Pan Seared Red Snapper

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Nutrition Facts

Serving Size: 8.1 oz 1 Fillet
Amounts Per Serving
Calories 420
Calories from Fat 250
% Daily Value*
Total Fat 27g 42%
Saturated Fat 9g 45%
Trans Fat 0g  
Cholesterol 90mg 30%
Sodium 300mg 13%
Potassium 760mg 20%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Sugars 2g  
Protein 36g  
Vitamin A 0% Vitamin C 8%
Calcium 8% Iron 4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4
Optional Ingredients not included in Nutritional Facts

Yield: 1 Serving
Serving Size: 8.1 oz


Amount Ingredients
6 oz. Red Snapper, Boneless Filet
1 Tbsp. Olive Oil
1 1/2 oz. Custom Culinary® Gold Label Beurre Blanc Sauce
1/2 Tbsp. Radicchio Leaves, Chiffonade Cut
1 each Chervil Sprig

Recommended Product: 9663 Gold Label Beurre Blanc Sauce


  1. Cross cut score the skin side of the red snapper filet. Season with sea salt and pepper.
  2. In a medium sauté pan, over medium high heat, heat olive oil. Pan sear red snapper skin side down first. Cook 2-3 minutes until skin is crisp. Carefully turn and cook other side 1-2 minutes to desired temperature.
  3. Place crisp pan seared red snapper on plate, skin side up. Lace Gold Label Beurre Blanc Sauce over snapper. Garnish with radicchio and chervil.

Optional Ingredients: Serve with 4 oz. creamy polenta and 3 oz. sautéed spinach with tomatoes and shallots on top of polenta.

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