Wicked Pan Fried Tamure (Snapper)

3:26 am on 9 December 2008

(Serves 3)


Wicked Tamure

  • Rice bran oil
  • 3 medium fillets snapper
  • 2 red capsicums, torn into large pieces
  • 1 medium red onion finely sliced
  • 3 shallots finely sliced
  • Slivers of fresh ginger
  • 1 tablespoon salted capers
  • 1 tablespoon extra virgin olive oil
  • Squeeze of lime juice




Photo: Aaron McLean.


Smear a cast iron pan, non-stick pan or skillet with rice bran oil to stop fillets sticking to pan. Heat, then throw snapper in the hot pan to cook for 1-2 minutes on each side (depending on the fillet size). Try to avoid flipping the fish more than once.

Meanwhile heat another pan with 1 tablespoon of rice bran oil. Throw in the ginger, capsicums, onion, shallots and capers to cook for a couple of minutes.

Plate up fish, place the capsicum mix on top then drizzle with olive oil and a squeeze of lime juice.

Suggested wines to complement this recipe

Haymaker 2008
Dada 1 2007
Mahi Twin Valleys 2007

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