Chef Jamil's Snapper Portimão

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The Michael's on East Chef prepares pan-seared red snapper, mussels, clams, 

fresh tomatoes, green peppers & lemon garlic white wine sauce.  This dish is inspired by past Gulf Coast Connoisseur Club travels to Portugal and was created by Michael’s On East Executive Chef Jamil Pineda as part of the “World’s Best” Epicurean Adventure (April 2017) in honor of the 30th anniversary of Michael’s On East.  

Serves 4


4 6oz Yellowtail Snapper filets (another light fish could be substituted)

12 Black Mussels

12 Little Neck Clams

½ Green Pepper, julienne

½ Red Onion, julienne

1 Tomato, julienne

4 Garlic Cloves, sliced

1 Lemon, cut in wheels

1 cup Dry White Wine

4 ounces Unsalted Butter

3 ounces Olive Oil

½ cup Italian Parsley, Chopped

Kosher Salt & Fresh Black Pepper to Taste


In a sauté pan over medium high heat, add ½ the oil, season the fish with salt and pepper and place on the pan. Sear the fish on both sides until golden brown. Take the fish out of the pan and set aside. Return the pan to the stove and add the rest of the oil, onion, peppers, clams, lemon wheels, garlic, mussels and tomatoes, season with salt and pepper and cook for about 2 minutes. Add the fish back to the pan with the wine and butter and cook until all the mussels and clams are opened. (If it begins to get too dry, simply add more wine and butter.)

Separate the fish into 4 pasta bowls. Place 3 clams and 3 mussels on each dish and spoon the sauce on top of the fish, sprinkle parsley on each dish and serve!