Pan Roasted Snapper

Pan Roasted Snapper

This red snapper will have the house smelling amazing. The aromas from the cauliflower Rice heating and the herb scented fish are great. The Red snapper fish is easy to acquire at the local market and is usually very affordable. If the only fish you can find is frozen then that is fine. Sometimes these frozen options are fresher than unfrozen simple because sometimes they freeze it moments after the actual catch.


  • 2 x 6 ounce pieces of Red Snapper (or equivalent white fish)
  • 2 Tablespoons of thyme
  • 2 Tablespoons of chopped parsley
  • 1 cup cauliflower Rice
  • 1 cup or 6 ounces of green beans
  • 1 lemon
  • 1 teaspoon smoked paprika
  • 2 cloves of garlic sliced
  • 1 shallot sliced thin


To make this one you’ll need three pans out. One for the fish, one to heat the cauliflower Rice and one for the green beans.

  1. Prepare the Cauliflower Rice in separate pots ahead of time.
  2. Pick the ends off of the green beans and try pulling the string out along the side.
  3. Lay your thawed fish on a plate and season with the paprika or desired spice.
  4. Turn on a low flame to all of the pans. Add cooking oil to all of them. Add some water to the pan with the cauliflower rice so there is some water to cook off. Lay the fish on top of hot oil and cook it until it’s golden. Finishing the fish in the oven is usually the best method. 300 degrees should be fine for 15 minutes. Cook the green beans with the garlic and shallots until soft.
  5. Put the hot cauliflower Rice mixture on the plate first and then the green beans and then the fish.

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