{"id":11465,"date":"2022-09-15T09:00:35","date_gmt":"2022-09-15T13:00:35","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=11465"},"modified":"2025-06-23T09:55:03","modified_gmt":"2025-06-23T13:55:03","slug":"snapper-fillets-sauteed-with-mushrooms-2","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/snapper-fillets-sauteed-with-mushrooms-2\/","title":{"rendered":"Snapper Fillets Saut\u00e9ed with Mushrooms"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6 small snapper fillets<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n\n\n\n<li>\u2154 cup flour<\/li>\n\n\n\n<li>3 tablespoons vegetable oil<\/li>\n\n\n\n<li>4 tablespoons butter<\/li>\n\n\n\n<li>1 cup thinly sliced small mushrooms<\/li>\n\n\n\n<li>2 tablespoons fresh lime juice<\/li>\n\n\n\n<li>3 tablespoons finely chopped fresh parsley<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Lightly salt and pepper fish. Dredge lightly in flour.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Heat oil in a large skillet. Add 3 tablespoons butter and heat. Saut\u00e9 fillets until golden brown about 5 to 6 minutes. Turn fillets over and repeat, cooking until done. Transfer to a warm platter.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In the same pan, melt 1 tablespoon of butter over high heat. Add mushrooms and saut\u00e9 until liquid is gone and mushrooms are browned. Arrange over fillets and sprinkle with lime juice and parsley.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Contributed by\u00a0<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> From:\u00a0<em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Snapper Fillets with Saut\u00e9ed Mushrooms.<\/p>\n","protected":false},"author":23,"featured_media":11466,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"caption\":\"\",\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[217,99,15,226,113,215,216,218],"tags":[145,109],"class_list":["post-11465","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall","category-fish","category-mariners-menu","category-sauteed","category-snapper","category-spring","category-summer","category-winter","tag-main","tag-sauteed"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":""},"yoast_head":"<!-- This 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