Broiled Red Snapper With Wine Sauce Recipe
This Broiled Red Snapper With Wine Sauce recipe will entice any eater fussy or easy. The delicious Canadian Broiled Red Snapper With Wine Sauce is mostly prepared with Seafood as the main ingredient. I just love Side Dish recipes and this dish is my only favorite amongst them. Please try this recipe and leave a comment for me here or on Twitter.
Ingredients
See In Directions
Directions
Select a red snapper weighing 3 1/2 to 4 pounds without the head.
Split alongside the backbone from inside, severing both sets of ribs, and lay the fish open.
Trim out rib bones and remove fins but not tail.
Marinate fish about 30 minutes in Gourmet Wine Sauce.
Place a sheet of heavy-duty aluminum foil on broiler rack and lay the fish on foil, skin side down.
Place under broiler about 5 inches from source of heat and broil 6 to 10 minutes, or until well browned.
Brush with marinade during broiling.
Remove broiler pan and place a second sheet of foil over the fish.
Then, holding both foil sheets firmly, turn.
Remove the first foil sheet and broil skin side 3 to 5 minutes.
Test fish for doneness.
If the flesh flakes easily the fish is done.
For well-browned fish, dust with paprika or brush with melted butter.
Split alongside the backbone from inside, severing both sets of ribs, and lay the fish open.
Trim out rib bones and remove fins but not tail.
Marinate fish about 30 minutes in Gourmet Wine Sauce.
Place a sheet of heavy-duty aluminum foil on broiler rack and lay the fish on foil, skin side down.
Place under broiler about 5 inches from source of heat and broil 6 to 10 minutes, or until well browned.
Brush with marinade during broiling.
Remove broiler pan and place a second sheet of foil over the fish.
Then, holding both foil sheets firmly, turn.
Remove the first foil sheet and broil skin side 3 to 5 minutes.
Test fish for doneness.
If the flesh flakes easily the fish is done.
For well-browned fish, dust with paprika or brush with melted butter.
