Red Snapper With Butter And Shallot Sauce Recipe


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 Raspberry vinegar1⁄3 Cup (5.33 tbs)
 Minced shallots2 Tablespoon
 Red snapper fillets1 1⁄2 Pound (2 Pieces, 0.75 Pound Each)
 Fish stock1⁄3 Cup (5.33 tbs)
 Dry white wine/Vermouth1⁄3 Cup (5.33 tbs)
 Ground black pepper To Taste
 Salt To Taste
 Sweet butter1⁄2 Pound, cut into pieces and chilled (2 Sticks)
 Creme fraiche1 Tablespoon
 Raw spinach3 Cup (48 tbs), finely shredded

Nutrition Facts

Serving size: Complete recipe

Calories 2471 Calories from Fat 1729

% Daily Value*

Total Fat 196 g302.1%

Saturated Fat 118.7 g593.4%

Trans Fat 0 g

Cholesterol 740.2 mg

Sodium 1053.8 mg43.9%

Total Carbohydrates 12 g4.1%

Dietary Fiber 2.4 g9.4%

Sugars 1.3 g

Protein 147 g294.6%

Vitamin A 312.6% Vitamin C 67.2%

Calcium 39.6% Iron 26.4%

*Based on a 2000 Calorie diet


Preheat oven to 400°F.
Combine vinegar and shallots in a small heavy saucepan.
Bring to a boil, lower heat slightly, and simmer until vinegar is reduced to about 2 tablespoons.
Set aside.
Arrange snapper fillets in a shallow baking dish just large enough to hold them without overlapping.
Pour the fish stock and the wine over the fillets, season with salt and pepper, and set dish on the middle rack of the oven.
Bake for 8 to 10 minutes; fish should be just slightly underdone since it will continue to cook due to residual heat.
Cover with foil and keep warm.
Meanwhile, heat the vinegar and shallot mixture again and, over very low heat, whisk in the chilled butter bit by bit, always adding another piece before the preceding piece is completely absorbed.
The sauce will mount and become creamy and glossy.
Remove sauce from heat, whisk in the creme fraiche, and set the sauce aside, covered.
Divide the spinach equally between 2 plates.
Using a spatula, transfer a fillet to each plate, centering it on the spinach.
Spoon the raspberry butter sauce over the fish