Lemon Dill Snapper With Asparagus And Bacon
Lemon Dill Snapper With Asparagus And Bacon
- 1/4 cup avocado oil
- 1 teaspoon black pepper
- 1 stick butter
- 4 garlic cloves
- 2 snapper fillets
- 2 tablespoons fresh dill minced
- 1 juiced lemon
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/4 cup seafood rub
- 1 bunch of asparagus
- 4 slices of thick bacon
- Preparation
- Pat Snapper fillets dry with paper towel and season both sides with 1/4 cup seafood or BBQ rub. Coat asparagus with 1/4 cup olive oil and season with 1 tsp kosher salt, 1 tsp coarse black pepper and 2 minced garlic cloves.
- Cooking/Assembly
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Preheat both the Griddle and Cast Iron Pan for 5-10 minutes. Add asparagus and bacon slices on to the griddle and cook for 10-15 minutes, flipping and turning every few minutes. Add 1/4 cup avocado oil to the pan and let oil heat up for a few minutes. Place Snapper fillets into pan and cook for 5-6 minutes before flipping. Cook Snapper another 5-6 minutes.
- Finishing
- Make lemon dill butter sauce by melting one stick of butter, 2 cloves minced garlic, juice of one lemon, and 2 tbsp minced fresh dill. Simmer for 5 minutes. Place Snapper fillets onto a bed of asparagus and bacon and spoon on butter dill sauce.
Several fish can be used as substitutes for snapper, including barramundi, ling, and mahi-mahi, due to their firm, white flesh and similar mild flavor. Other options include flounder, dory, and blue-eye trevalla, which offer a good balance of texture and taste. Don't overcook the fish - it should flake easily when done.
Storage: Best served immediately, sauce can be made ahead and rewarmed
Nutritional Notes: High protein, omega-3 rich, low carb