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Pan-Seared Red Snapper with Dried Lime and Rice

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A fragrant, Persian-inspired dish featuring crispy red snapper fillets seasoned with dried lime, saffron, and aromatic spices, served with rice and a tangy dried lime sauce.

Ingredients

Scale
  • 4 (5-ounce) skinless red snapper fillets, pin bones removed
  • 1/3 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 2 tablespoons light olive oil
  • 3 dried limes (about 1/3 ounce), halved (about 1/4 cup)
  • 1 cup water
  • 2 teaspoons dried lime or black lime powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon saffron powder
  • 1/3 cup hot water
  • 1 medium fresh lime, thinly sliced
  • 2 teaspoons finely chopped fresh flat-leaf parsley
  • 2 cups cooked rice (for serving)

Instructions

  1. Make the dried lime juice: Place dried lime halves in a medium bowl, cover with 1 cup water, and let steep for at least 1 hour (up to 3 hours). Strain and refrigerate until ready to use.
  2. Prepare the fish spice rub: In a small bowl, mix dried lime powder, garlic powder, cumin, turmeric, smoked paprika, and cayenne pepper. Set aside.
  3. Bloom the saffron: In another small bowl, combine saffron powder with 1/3 cup hot water. Let steep for 5 minutes.
  4. Season the fish: Pat fillets dry, then coat lightly with flour and sprinkle with salt. Rub the spice mixture evenly over both sides of each fillet.
  5. Cook the fish: Heat olive oil in a large skillet over medium-high heat. Add fillets and cook until golden and crispy, about 3–4 minutes per side. Remove from heat.
  6. Finish the dish: Drizzle about 2 tablespoons of the dried lime juice over the fillets. Pour any remaining pan juices over the fish. Garnish with fresh lime slices and chopped parsley. Serve immediately with cooked rice.

Notes

For extra flavor, steep the dried limes longer. Adjust cayenne to taste for more heat. Leftover dried lime juice can be used in dressings or marinades. Always pat fish dry before seasoning for the crispiest result.

Nutrition

Find it online: https://www.receipster.com/red-snapper-dried-lime-rice/

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