“Red Snapper is one of the most popular of all white fish. In fact, snapper is increasingly becoming a generic term for white fish. Red Snapper can be found all over the world with most fish being harvested in the Gulf of Mexico. ”
– Lynnie
Ingredients:
1 1/2 lb. Red Snapper Fillets
1 Fennel bulb with fronds attached
1 Bunch of Italian Flat Leaf Parsley
1 cup of white wine
1 stick of butter diced and chilled
1/4 cup extra virgin olive oil (divided)
Juice of 1 lemon
Salt & Pepper to taste
1 tbsp. corn starch
1 tbsp. water
Preparation:
Let the fish come up to room temperature.
In a saucepan combine wine and 1/2 of the lemon juice and heat over medium heat.
Roughly chop half of the fennel fronds and stems and add it to the wine.
Simmer until the liquid reduces to half, remove stems and any large pieces from the sauce and set aside.
Thinly slice the bulb part of the fennel and place in a bowl, add the whole parsley leaves.
Cover with a damp paper towel and refrigerate.
In a small bowl combine salt and pepper, 1/2 of the olive oil and 1/2 of the lemon juice and mix well – set aside.
In a pan add 1/2 of the olive oil and 1/2 of the butter. Butter should be bubbly. (Do not burn it.)
Pat dry the fish and season it with salt and pepper on both sides.
Chef Lynnie's
Recipe of the Month
37