This Pan Seared Brown Butter Snapper is just what you’re looking for. It’s delicious, flavourful, perfectly cooked in the nutty rich flavor of brown butter. This was my very first time browning butter. Everything I saw online seemed simple enough yet the simple things are often just as easy to ruin. I toyed around with the idea of what I wanted to do with the brown butter, which herbs would be best to use? While shopping at the grocery store I found a Kerry Gold herb butter and felt like it was destined to be. It took all the hard work out of guessing.
Brown Butter. Did you know?
Did you know that you’re unable to brown margarine? Technically you can go through the steps but it would defeat the purpose. What’s interesting about brown butter is the rich and delicious nutty flavour that it creates as the butter continues to heat up and brown. This flavour comes from the milk solids separating to the bottom of the pan and that creates the brown colour and flavour. Margarine which is a butter substitute is made from vegetables and does not contain the essential ingredient to making it. This is good to know for all vegetarians or dairy free people.
The process overall is very quick, tops five minutes. Constantly stir the butter in the pot and don’t let it burn. You want it brown but not burn. It will foam and sizzle a lot so it’s hard to see the bottom hence it’s important keep mixing and parting the butter. A good tip is to use a lighter non stick pan such as stainless steel.
Pan seared Brown Butter Snapper. Perfectly cooked!
I got four thick steaks of snapper and they were absolutely delicious. I’m not a lover of fish however I have been trying to better balance my diet for the better part of a year now. One of the pros with fish is that it cooks really easily. One of the cons is that like all other things that are simple there’s also an easy way to ruin it. A lot of people over cook fish. I defrosted the fish then rinsed it in water with lime juice. That cuts some of the rawness of the fish. Then using paper towel I pat dry each steak to absorb as much of the water as possible. This step is very important.
Seasoning fish is very easy. I used salt, pepper, and garlic powder. I mixed them together then rubbed them on each side of the fish. That’s all it needs to be really flavourful. To sear it, make sure your pan is hot and start skin side down if it has skin. Cook on each side for 3-4 mins and you have perfectly cooked snapper steaks.
So now that we know what to do. Let’s get cooking!
Brown Butter Pan Seared Salmon
Course: Uncategorized3
servings10
minutes10
minutes300
kcalIngredients
3-4 Salmon Steaks
1/2 tsp Salt
1/2 tsp. Pepper
1/2 tsp all purpose
1 stick Kerry Gold herb butter
3 tbsp. olive oil
Lemon or lime juice
2 sprigs Thyme
Directions
- Wash fish with a little water and vinegar or lime juice
- Drain fish and thoroughly pat dry with paper towel.
- Season on both side with salt and pepper and set side.
- In a stainless steel pan add the stick of butter and heat on medium high. Move the butter around as it begins to melt. The butter will start frizzing as the water starts to dry out. Keep stirring the butter as it begins to brown and prevent burning.
- As the butter becomes brown remove immediately from the heat and pour into a glass container or bowl.
- Heat olive oil in a separate frying pan on medium-high heat.
- If the fish has skin then start with skin side down and cook for 3-4 minutes on each side.
- Pour some of the brown butter in the pot with a couple sprigs of thyme and a squeeze of lemon juice over the fish. Tilt the pot and spoon the sauce over the fish a few times for a few seconds. Serve hot.
Price Range: $2,500 JMD. (Price range based on type of supermarket, brand and season. Does not include Pantry Items and tax)
Eating in can be easy on the pocket yet just as fun and tasty as dining out. Enjoy!