Recipe From epicurious.com
Categories Bake Low/No Sugar Wheat/Gluten-Free Lemon Snapper Gourmet
Yield Serves 2
Number Of Ingredients 9
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May 27, 2018 Add white wine to skillet; cook for 2 to 2 1/2 minutes or until wine is almost evaporated, scraping up any browned bits on the bottom …
- Thaw fish, if frozen. Measure thickness of fish. Rinse fish under cold running water; pat dry with paper towels. Set aside.
- In a large nonstick skillet, heat oil over medium-high heat. Place fish pieces in skillet, skin sides down. Cook for 4 to 6 minutes per 1/2-inch thickness of fish or until skin is crisp and fish flakes easily when tested with a fork, turning once. Transfer fillets to a serving platter, skin sides up.
- Return skillet to heat. Add white wine to skillet; cook for 2 to 2 1/2 minutes or until wine is almost evaporated, scraping up any browned bits on the bottom of the skillet. Add broth. Bring just to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until liquid is reduced by about half. Add butter, stirring until it melts; stir in green onions and chives.
- Remove skillet from heat; add the lemon juice, capers, and pepper. Pour sauce over fish to serve. If desired, serve with lemon wedges.
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Place pan in the oven to finish cooking fish, about 2-4 minutes, depending on thickness. Meanwhile, make the Herb Salad. (Note: If using a convection oven, place skillet on the middle rack.
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May 25, 2017 Cook until the butter turns a medium brown, about 5 minutes. Remove from the heat and carefully stir in the remaining1 1/2 tablespoons vinegar, the capers, the parsley, the remaining 3/4...
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Feb 15, 2023 2 tablespoons capers, drained 2 teaspoons lemon zest Method Brown the butter: Cut up the butter into pieces (a tablespoon each or so) and place in a stainless steel saucepan. Melt the butter on …
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RED SNAPPER WITH LEMON CAPER BUTTER SAUCE - FOOD & WINE
Dec 6, 2013 2 tablespoons unsalted butter, cut into 4 pieces 1 shallot, finely chopped 2 tablespoons drained capers 1/4 cup lemon juice 1 tablespoon finely chopped Italian …
- In a large nonstick skillet, heat 2 tablespoons of the oil until shimmering. Season the fish with salt and pepper. Add it to the skillet and cook over moderately high heat, turning once, until golden and cooked through, about 6 minutes. Carefully transfer the fish to plates and keep warm.
- Wipe out the skillet and add the remaining oil. Add the shallots and capers and cook over moderate heat until the shallots are softened and the capers are slightly crisp, about 3 minutes. Add the lemon juice and simmer until slightly reduced. Add the butter and whisk until incorporated. Season with salt and pepper and stir in the parsley. Spoon the sauce over the fish and serve right away.
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Cook shallot until softened but not browned, about 2 minutes. Remove skillet from heat and stir in lemon juice. In a small bowl stir together parsley, capers, lemon pulp, and zest.
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