Copyright © 2015 Deborah M. Zajac. ALL RIGHTS RESERVED
1/2 pound Filet of Pacific Red Snapper cut in half
4 heaping TBSpoons of Flour
Salt and Pepper to taste
1 whole Lemon
2 TBSP Butter ( I use unsalted)
1/4 cup Chardonnay
2 TBSP Vegetable Oil
Preheat Oven to 270 degrees.
Put flour, salt, and pepper in a bowl and stir til mixed then dredge both halves of the Snapper in flour mixture on both sides.
Heat 2 TBSP of Vegetable Oil in sauté pan then add flour coated Snapper halves to heated pan with oil and cook for 5 minutes over medium heat then turn, and cook for an additional 3 minutes.
Remove the Snapper from the pan and put in oven proof dish or pan and place in preheated oven to continue cooking while you prepare the sauce.
Over low to medium heat add the Wine to the sauté pan scrapping up the brown bits from the bottom of the pan. Reduce the wine by half. Once the wine has reduced by half add the butter, and juice from the lemon. I used the whole lemon but you may add less if you’d like less lemon flavor. Reduce wine, butter, lemon mixture by half again then remove from heat. Remove the Snapper from the oven then plate the Snapper, and spoon sauce over the fish and garnish as you like.
I used Mini Bell Pepper curls as my garnish b/c the colors look nice with fish. To make the curls:
Cut off top and bottom off Bell Pepper. Then make one cut down the any side of the pepper and open it and press it as flat as you can then remove the seeds, membrane, and as much flesh as you can from the bell peppers, and discard or use the flesh in a salad. Next Julianne or chiffonier the skin into thin strips then place the strips in ice water for at least an hour to form curls.
I served the Snapper with baked potato, and a green salad with tomatoes, avocado, shaved Parmesan cheese, baked croutons, tossed with balsamic vinegar no oil! The rest of the Chardonnay we drank over dinner. 🙂
Nikon Df| AF-D 105mm Micro lens| Hand-held| SB910 camera front @ 1/4pwr bounced off ceiling| Hoodman STEEL Ultra Speed Digital Film| Developed in CS6
More to come…