Fillet Of Red Snapper Nectarine Recipe
You hardly get to see a good Fillet Of Red Snapper Nectarine recipe, thank your stars for landing on this page. It is always prepared with Fish as the most essential ingredient. It is the answer when you look for a tasty Side Dish. Make this Fillet Of Red Snapper Nectarine popular amongst your friends and let them know how good it tastes.
Ingredients
4 tablespoons butter
1/2 cup finely chopped onions
3/4 cup dry white wine
1/2 teaspoon freshly grated lemon peel
1/4 teaspoon fresh tarragon leaves or 1/8 teaspoon dried tarragon leaves
2 pounds red snapper fillets
Salt and pepper, to taste
1 pound fresh ripe nectarines, peeled,pitted, and cut into thin wedges
Garnish:
Minced fresh parsley
Directions
Melt 2 tablespoons butter over medium heat in a small saucepan.
Add the onions and saute 2 to 3 minutes until tender.
Take pan off the heat; stir in the wine, grated lemon peel, and tarragon.
Set aside.
Preheat oven to 350 degrees.
Cut the red snapper fillets into serving pieces.
Arrange fish in a large buttered baking dish and sprinkle on salt and pepper to taste.
Tuck in nectarine slices.
Pour wine sauce over the fish and nectarines.
Dot with remaining 2 tablespoons butter.
Sprinkle with parsley.
Bake red snapper in preheated oven until fish flakes when pierced with a fork, about 20 to 30 minutes, depending on thickness of fillets.
When done, serve red snapper and nectarines with toast points or over a bed of boiled white rice, accompanied with pan juices.
Add the onions and saute 2 to 3 minutes until tender.
Take pan off the heat; stir in the wine, grated lemon peel, and tarragon.
Set aside.
Preheat oven to 350 degrees.
Cut the red snapper fillets into serving pieces.
Arrange fish in a large buttered baking dish and sprinkle on salt and pepper to taste.
Tuck in nectarine slices.
Pour wine sauce over the fish and nectarines.
Dot with remaining 2 tablespoons butter.
Sprinkle with parsley.
Bake red snapper in preheated oven until fish flakes when pierced with a fork, about 20 to 30 minutes, depending on thickness of fillets.
When done, serve red snapper and nectarines with toast points or over a bed of boiled white rice, accompanied with pan juices.
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