Rouget Grill Beurre Nantaise Red Snapper With Butter Nantaise Recipes

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RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER



Red Snapper with Garlic-Lemon-Dill Butter image

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

4 (4 ounce) red snapper fillets
3 tablespoons butter
2 cloves garlic cloves, minced
1 lemon, juiced
1 sprig fresh dill, or more to taste
salt and freshly ground black pepper to taste

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)



Beurre Nantais (Herb butter sauce) image

Provided by Craig Claiborne

Categories     condiments

Time 10m

Yield About 1 3/4 cups

Number Of Ingredients 11

1/4 cup finely chopped shallots
3 tablespoons wine vinegar
1/4 teaspoon freshly ground pepper, preferably white
2 to 4 tablespoons cold water
3/4 pound (3 sticks) cold butter
1 1/2 teaspoons finely chopped tarragon
1 1/2 teaspoons finely chopped fresh chervil, optional
1 1/2 teaspoons finely chopped parsley
Juice of 1 lime or 1/2 lemon
Salt to taste, if desired
Freshly ground pepper to taste

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



Red Snapper Française with Butter and Lemon Sauce image

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

4 skinless red snapper fillets (4 ounces each)
Salt and freshly ground black pepper
1/2 cup plus 2 tablespoons whole-wheat flour
1 cup egg substitute
Nonstick cooking spray
2 tablespoons unsalted butter
1/3 cup fresh lemon juice
2/3 cup low-fat, low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley

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



Rouget and Shrimp with Lemon Sauce image

Categories     Fish     Dinner     Shrimp     Zucchini     Summer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 10

1 pound large shrimp (18 to 22)
twelve 1-ounce rouget fillets or 6 small red snapper fillets with skin
2 large shallots
1/4 cup unsalted butter
1/4 cup dry white wine
1 cup chicken broth
2 tablespoons fresh lemon juice
6 tablespoons olive oil plus additional if necessary
3 small zucchini (preferably assorted green and yellow; each about 4 inches long)
Accompaniment: zucchini potato lemon-thyme mash

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



Rouget Grill Beurre Nantaise - Red Snapper With Butter Nantaise image

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

1/4 teaspoon salt
1 dash pepper
1/4 teaspoon dried thyme
1 small bay leaf, crumbled
1 tablespoon lemon juice
3 lbs red snapper, cleaned
cooking oil
1/8 teaspoon salt
1/4 teaspoon dried thyme
1/4 cup shallot, chopped
1/4 cup white vinegar
1/4 cup white wine
1 1/2 cups whipping cream

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.

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