Saute Poached Red Snapper
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Red Snapper steaks or fillets, approx. 5 ounces each, skin on2 medium shallots, finely chopped3 cloves of garlic, finely chopped1 fresh basil stem, leaves sliced in thin strips1/2 cup of dry white wine1/4 cup of hot water (if needed, you can use)3 tablespoons of cold butter, cut into cubes1 tablespoon of olive oil1 tablespoon of rice vineager or white balsamic vineagersalt and white pepper to taste1 teaspoon of lemon zest1 cup of uncooked white rice
Prepare enough steamed white rice for 4 servings, usually 1 cup of uncooked white Jasmine rice will work well. Have this ready about 10 minutes before fish is ready to serve. Follow cooking directions on package as they vary depending on what type of rice you choose.
In a large saute pan large enough for 4 pieces of fish, heat the tablespoon of olive oil over high heat. When oil is hot, place the fish in the pan and saute 1 minute on each side. Next, add the garlic and shallots to the pan and saute for another 30 seconds. Finally, add the white wine, reduce heat to low, and cover. Continue to cook for another 5 minutes.
After 5 minutes, remove pan from heat, place fish in a hot serving plate. Leave the liquid, shallots, and garlic in the pan. Return pan to heat, keeping heat on low to medium low. Add the tablespoon of vineager, a couple of tablespoons of the water to the pan. Now little by little, add a bit of the butter, all the while constantly stirring as the butter melts. Continue to slowly add the rest of the butter and the lemon zest. Stirring over low heat, make sure the butter does NOT come to a boil or you will separate the fats and you'll have a mess. When you have a nice smooth and silky sauce that coats your spoon, add salt and white pepper to taste. Once satisfied with the flavor, pour the sauce through a fine strainer into a sauce bowl. Discard the solids left in the strainer. Serve over the fish and rice on each individual guest dish and finish off with sprinkles of the fresh basil. Serve hot and enjoy.
Serving Size: Serves 4 portions @ 5 oz. each
Number of Servings: 4
Recipe submitted by SparkPeople user NICKNPDX.
In a large saute pan large enough for 4 pieces of fish, heat the tablespoon of olive oil over high heat. When oil is hot, place the fish in the pan and saute 1 minute on each side. Next, add the garlic and shallots to the pan and saute for another 30 seconds. Finally, add the white wine, reduce heat to low, and cover. Continue to cook for another 5 minutes.
After 5 minutes, remove pan from heat, place fish in a hot serving plate. Leave the liquid, shallots, and garlic in the pan. Return pan to heat, keeping heat on low to medium low. Add the tablespoon of vineager, a couple of tablespoons of the water to the pan. Now little by little, add a bit of the butter, all the while constantly stirring as the butter melts. Continue to slowly add the rest of the butter and the lemon zest. Stirring over low heat, make sure the butter does NOT come to a boil or you will separate the fats and you'll have a mess. When you have a nice smooth and silky sauce that coats your spoon, add salt and white pepper to taste. Once satisfied with the flavor, pour the sauce through a fine strainer into a sauce bowl. Discard the solids left in the strainer. Serve over the fish and rice on each individual guest dish and finish off with sprinkles of the fresh basil. Serve hot and enjoy.
Serving Size: Serves 4 portions @ 5 oz. each
Number of Servings: 4
Recipe submitted by SparkPeople user NICKNPDX.
Nutritional Info Amount Per Serving
- Calories: 458.8
- Total Fat: 15.0 g
- Cholesterol: 96.7 mg
- Sodium: 153.6 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 1.0 g
- Protein: 44.1 g
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