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Pan Blackened Red Snapper Recipe
|Coarsely chopped tomatoes||2 Cup (32 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Fresh lime juice||1⁄4 Cup (4 tbs)|
|Red snapper fillets||4 (1/2 Inch Thick, With Skin)|
|Black pepper||1⁄2 Teaspoon|
|Beef broth||3⁄4 Cup (12 tbs)|
|Minced chives/Scallion greens||3 Tablespoon|
|Butter||1⁄2 Cup (8 tbs), 4 tablespoons melted and 4 tablespoons chilled (1 Stick)|
Calories 424 Calories from Fat 224
% Daily Value*
Total Fat 25 g39.2%
Saturated Fat 15 g75.1%
Trans Fat 0 g
Cholesterol 123.4 mg
Sodium 386.4 mg16.1%
Total Carbohydrates 7 g2.2%
Dietary Fiber 1.6 g6.4%
Sugars 3.2 g
Protein 37 g73.9%
Vitamin A 42.3% Vitamin C 46.4%
Calcium 9% Iron 6%
*Based on a 2000 Calorie diet
2. Reserving the marinade, remove the fish and pat dry with paper towels. Sprinkle the fillets with the salt and pepper.
3. Transfer the marinade to a medium saucepan and bring to a boil over medium-high heat. Boil until reduced by half, about 10 minutes.
4. Stir in the broth and 2 tablespoons of the chives, and boil until syrupy and reduced to 1 cup, about 15 minutes.
5. Reduce the heat to low. Stir in the 4 tablespoons chilled butter, 1 tablespoon at a time (the sauce will thicken as the butter melts). Keep warm over very low heat.
6. Preheat a large cast-iron skillet or 2 medium skillets over high heat. Pour in the 4 tablespoons melted butter. Carefully place the fillets, flesh-side down, in the skillet and cook over high heat for 1 to 2 minutes. Check the edges of the fillets for color; when the fish is very brown, almost black, turn and cook the other side until well browned. Total cooking time will be 6 to 8 minutes, depending on the thickness of the fillets.
7. Divide the fillets among individual plates, top with sauce, and sprinkle with the remaining 1 tablespoon chives.