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Saute Poached Red Snapper

This recipe presents a refined Saute Poached Red Snapper, featuring tender, flavorful fish with a crisp skin. It involves sautéing aromatics, searing and gently poaching the snapper in white wine, then finishing with a delicate, emulsified butter sauce infused with basil and lemon zest. Served alongside white rice, it's a light yet elegant main course.
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Total Time 50 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Mediterranean
Calories: 1939.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 Red Snapper steaks or fillets approx. 5 ounces each, skin on
  • 2 medium shallots finely chopped
  • 3 cloves of garlic finely chopped
  • 1 fresh basil stem leaves sliced in thin strips
  • 1/2 cup of dry white wine
  • 1/4 cup of hot water if needed, you can use
  • 3 tablespoons of cold butter cut into cubes
  • 1 tablespoon of olive oil
  • 1 tablespoon of rice vineager or white balsamic vineager
  • salt and white pepper to taste
  • 1 teaspoon of lemon zest
  • 1 cup of uncooked white rice

Equipment

  • 1 Large Skillet Preferably non-stick or well-seasoned cast iron for searing fish
  • 1 Medium Saucepan For cooking rice
  • 1 Chef's Knife For chopping aromatics and scoring fish
  • 1 Cutting Board
  • 1 Whisk For emulsifying the butter sauce

Method
 

  1. Begin by cooking the white rice according to package directions, as it will be served alongside the snapper.
  2. Prepare the snapper fillets: pat them very dry, score the skin lightly with a sharp knife (if skin-on), and season generously with salt and white pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add the finely chopped shallots and garlic, sautéing until fragrant and translucent, about 1-2 minutes.
  4. Increase heat slightly and carefully place the snapper fillets skin-side down in the skillet. Sear for 3-4 minutes until the skin is crisp and golden, then gently flip each fillet.
  5. Pour in the dry white wine and a quarter cup of hot water. Bring the liquid to a gentle simmer, cover loosely, and poach the snapper for 5-7 minutes, or until cooked through and flaky.
  6. Carefully remove the cooked snapper fillets from the skillet and set aside on a warm plate to keep them from cooling.
  7. Reduce the remaining liquid in the skillet over medium heat. Whisk in the cold butter cubes one at a time to create an emulsified sauce, ensuring each cube is incorporated before adding the next.
  8. Stir in the rice vinegar, thinly sliced fresh basil, and lemon zest. Taste and adjust seasoning with additional salt and white pepper if needed.
  9. To serve, spoon the vibrant sauce generously over the individual poached red snapper fillets and serve immediately with the prepared white rice.

Notes

1. Achieving a crispy skin on the snapper is crucial. Ensure fillets are thoroughly patted dry before searing, and cook skin-side down initially without moving for optimal browning. Scoring the skin helps prevent curling.2. Avoid overcooking the snapper; it cooks quickly. The gentle poaching after searing ensures a moist, tender fillet. Look for opaque flesh that flakes easily.3. The pan sauce relies on a proper emulsion. Whisk in cold butter cubes one at a time over low heat as the sauce reduces. This creates a rich, glossy finish without breaking. Adjust the acidity with vinegar and lemon zest to brighten the overall flavor profile.