PAN FRIED SNAPPER LEMON BUTTER SAUCE RECIPES
PAN FRIED FISH WITH A RICH LEMON BUTTER SAUCE RECIPE ...
A wonderful and flavorful dish that you can choose a variety of fish such as flounder, cod, trout, snapper, etc. Great served with fresh steamed veggies and steamed rice.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
- Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
- Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
- FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
- In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
- SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.
Nutrition Facts : Calories 573.2, FatContent 45.8, SaturatedFatContent 25.4, CholesterolContent 176.7, SodiumContent 1701.2, CarbohydrateContent 13.8, FiberContent 1, SugarContent 1.1, ProteinContent 21.3
PAN-SEARED RED SNAPPER WITH LEMON- ZEST BUTTER SAUCE ...
Provided by Molly O'Neill
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Grate the zest from 1 of the lemons, carefully avoiding the pith. Set aside.
- Using a paring knife, remove the peel in long strips from the second lemon, scraping off any pith. Cut the peel into a fine julienne. Bring a small saucepan half full of water to a boil and add the strips. Boil 1 minute. Drain and rinse the strips under cold water. Drain on paper towels. Set aside.
- In a small heavy saucepan, simmer the lemon juice, orange juice, shallot, peppercorns and grated zest, uncovered, until the mixture is reduced by half, about 5 minutes. Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids and return the liquid to the pan and set it over very low heat.
- Whisk chunks of cold butter into the sauce one at a time, whisking continuously. When all the butter has been incorporated, immediately remove the pan from the heat. (The sauce will separate if it becomes too hot.) Transfer the sauce to a small thermos or to a glass cup set inside a bowl of very warm water.
- Place a large skillet over medium-high heat. When hot, add the oil. Add salt and pepper to snapper fillets taste. Place the snapper fillets in the pan and cook, turning once, until they are lightly browned and just cooked through, about 3 minutes per side. Transfer the fillets to 4 warm plates. Coat with the sauce, garnish with parsley and lemon-zest strips and serve.
Nutrition Facts : @context http//schema.org, Calories 517, UnsaturatedFatContent 14 grams, CarbohydrateContent 9 grams, FatContent 33 grams, FiberContent 2 grams, ProteinContent 46 grams, SaturatedFatContent 16 grams, SodiumContent 771 milligrams, SugarContent 4 grams, TransFatContent 1 gram
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