RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER
Robust ocean fish seeks tangy, buttery garnish for epicurean adventure. This garnish works well on most types of fish, but it was hatched using red snapper because I had a lemon and a single sprig of dill that needed to be used and the red snapper was the best looking fresh fish in the case. I've done Alaskan sockeye salmon the same way to good effect. Pairs well with pasta or rice, shown with my go-to Fettuccine with Sweet Pepper-Cayenne Sauce from this site, and fresh vegetables.
Provided by canesmojo
Categories Snapper Recipes
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place red snapper filets on the prepared baking sheet, skin side down.
- Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.
- Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.
- Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 1 g, Cholesterol 127.8 mg, Fat 20.3 g, Fiber 0.1 g, Protein 46.3 g, SaturatedFat 11.6 g, Sodium 222.7 mg
BEURRE NANTAIS (HERB BUTTER SAUCE)
Provided by Craig Claiborne
Categories condiments
Time 10m
Yield About 1 3/4 cups
Number Of Ingredients 11
Steps:
- Combine shallots, vinegar, quarter teaspoon pepper and water in 4-cup saucepan. Bring to boil and simmer until liquid is reduced by about half. If mixture becomes too dry, add a little more water.
- Cut butter into inch cubes. Add about a third to sauce, stirring vigorously, and cook over low heat. Do not let this sauce boil, or it will curdle. Continue adding butter, about a third at a time. Continue stirring until butter is melted. Beat constantly until butter sauce is piping hot.
- Remove from heat, and stir in the tarragon, chervil, parsley and lime or lemon juice, beating. Add salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 20 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 12 grams, Sodium 88 milligrams, Sugar 0 grams, TransFat 1 gram
RED SNAPPER FRANçAISE WITH BUTTER AND LEMON SAUCE
What makes Française ("in the French style") different from other sautéed dishes is the eggs. Anything cooked à la Française is dredged in flour first, then dipped in beaten eggs before you sauté it. Most similarly prepared dishes are dredged in flour only. The eggs add a lot of flavor and texture-but also fat. I tried using a low-fat egg substitute, and it worked like a charm. Matter of fact, enough calories were shaved off that I was able to put some butter back in and still keep it under 240 calories per serving. Now that's what I'm talking about!
Yield serves 4
Number Of Ingredients 9
Steps:
- Season the fish with salt and pepper. Put the 1/2 cup flour in a shallow dish. Put the egg substitute in another shallow dish. Dredge the fillets in the flour, shaking off any excess. Then coat the fillets in the egg substitute and let them sit in the substitute until ready to add to the pan.
- Heat 2 large nonstick sauté pans over medium heat. When the pans are hot, spray them with cooking spray and add 2 fillets to each pan. Cook until the fillets are golden brown and just cooked through, about 2 minutes per side. Transfer the fish to a serving platter, and tent it with foil to keep them warm.
- In one of the sauté pans, melt the butter over high heat. Whisk the remaining 2 tablespoons flour into the butter. Add the lemon juice and chicken broth, and bring the sauce to a boil. Reduce the heat to low and simmer, whisking constantly, until the sauce thickens, about 2 minutes.
- Stir in the parsley, and season the sauce with salt and pepper to taste, if desired. Spoon the sauce over the fish, and serve.
- Fat: 36g (before), 8.6g (after)
- Calories: 611 (before), 232 (after)
- Protein: 29g
- Carbohydrates: 11g
- Cholesterol: 57mg
- Fiber: 2g
- Sodium: 396mg
ROUGET AND SHRIMP WITH LEMON SAUCE
Categories Fish Dinner Shrimp Zucchini Summer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 10
Steps:
- Peel shrimp and, if desired, devein. With tweezers remove any bones from fish fillets.
- Preheat oven to 300°F.
- Finely chop shallots. Cut butter into tablespoons. In a small saucepan boil wine, broth, lemon juice, and shallots until liquid is reduced by about half. Whisk in 2 tablespoons oil and simmer until emulsified, about 2 minutes. Remove pan from heat and whisk in butter 1 piece at a time, adding each new piece before previous one is incorporated. Keep sauce warm, covered. (It should not get hot enough to separate.)
- Halve zucchini lengthwise and cut crosswise into 1/2-inch-thick pieces. In a small saucepan of boiling salted water cook zucchini until just tender, about 1 minute, and drain in a sieve. In a bowl toss zucchini with 1 tablespoon sauce and keep warm, covered.
- Pat fish fillets dry and season with salt and pepper. In a large nonstick skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and in batches sear fish, skin sides down, until golden brown, about 2 minutes. Turn fish over and cook until just cooked through, about 2 minutes more for rouget and about 4 minutes more for snapper. (Add more oil if necessary between batches.) Transfer fish as cooked to a shallow baking pan and keep warm, covered, in middle of oven.
- Wipe skillet clean and heat 2 tablespoons oil over moderately high heat until hot but not smoking. Sauté shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes.
- Mound mash in center of each of 6 plates and top with fish. Arrange shrimp and zucchini evenly around mash and drizzle sauce over all.
ROUGET GRILL BEURRE NANTAISE - RED SNAPPER WITH BUTTER NANTAISE
From Benson & Hedges "100 Restaurant Recipes", circa 1978. It was served at Le Manoir in New York City.
Provided by Jackie 6
Categories European
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine salt, pepper, 1/4 tsp thyme, bay leaf & lemon juice. Rub inside of cavity of fish. Rub outside of fish with a little oil & sprinkle with salt & 1/4 tsp thyme. Place in greased baking pan. Bake in 350 deg oven for 45 to 60 minutes.
- While the fish is cooking, make your sauce. In a small pan combine shallots, vinegar & wine. Bring to boiling; boil until reduced to 3 T. Discard solids. In a 3-quart saucepan, boil cream until reduced to 3/4 cup. Add strained wine liquid. Serve over fish.
More about "rouget grill beurre nantaise red snapper with butter nantaise recipes"
EASY GRILLED RED SNAPPER – A COUPLE COOKS
HOW TO MAKE RED SNAPPER EN PAPILLOTE | CHEF DENNIS
From askchefdennis.com
PANKO-CRUSTED RED SNAPPER RECIPE | TASTING TABLE
From tastingtable.com
ROUGET GRILL BEURRE NANTAISE - RED SNAPPER WITH BUTTER NANTAISE
From fishofsea.blogspot.com
BEURRE ROUGE SAUCE RECIPE | THE SPRUCE EATS
From thespruceeats.com
ROUGET GRILL BEURRE NANTAISE | RED SNAPPER WITH BUTTER …
From menuofrecipes.com
GRILLED RED SNAPPER WITH SORREL AND GARLIC CREAM | RICARDO
From ricardocuisine.com
BAKED SNAPPER FILLETS (QUICK, EASY AND CRISPY)
From gritsandpinecones.com
GRILLED RED SNAPPER RECIPE - HOW TO GRILL WHOLE FISH
From savoryexperiments.com
GRILLED RED SNAPPER RECIPE WITH A CAJUN CREAM SAUCE
From howtobbqright.com
ROUGET GRILL BEURRE NANTAISE | RED SNAPPER WITH BUTTER NANTAISE …
From recipeofhealth.com
EPIS-MARINATED GRILLED RED SNAPPER | FOOD NETWORK
From foodnetwork.com
GRILLED WHOLE RED SNAPPER | THE MOUNTAIN KITCHEN
From themountainkitchen.com
DELICIOUS RED SNAPPER AMANDINE | COOKING WITH WINE BLOG
From cookingwithwineblog.com
RED SNAPPER CAJUN STYLE | IGA RECIPES | FISH, BBQ, EASY …
From iga.net
GRILLED RED SNAPPER WITH LEMON HERB SPLASH | KITCHEN …
From kitchenlaughter.com
RED SNAPPER WITH LEMON CAPER BUTTER SAUCE | FOOD & WINE
From foodandwine.com
342900 ROUGET GRILL BEURRE NANTAISE RED SNAPPER WITH BUTTER …
From recipeofhealth.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love