Snapper Portions on a bed of Brown Rice and Vegetables

Thaw Snapper Portions. Pat dry. Season with salt and pepper. Reserve. In a small saucepan, bring water to a boil; stir in rice and oregano. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes.

In a large skillet, heat oil over medium-high heat; sauté onions, zucchini and squash until vegetables are lightly browned 5-7 minutes. Stir in rice, mix well and reserve.

Using another skillet, heat oil over medium-high heat; sear Snapper portions skin side down, 2-3 minutes each side or until fish is cooked through and it flakes easily with a fork.

Serve the vegetable rice first and top it with the Snapper portion. Garnish with fresh oregano leaves.


2 Panamei All Natural Snapper portions
2 cups water
1 cup uncooked brown rice
1/2 teaspoon dried oregano
1 medium zucchini, cut into cubes
1 medium yellow squash, cut into cubes
1 medium onion, chopped
2 green onions, cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon salt
Fresh oregano leaves

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