Red snapper is not a fish that is commonly found in my area. So when a friend brought several fillets to me a few days ago, it was a very pleasant--and welcome--surprise! It has literally been years since I have prepared it and after just one bite I realized how much I have missed its sweet, nutty flavor. In addition to being extremely healthy, you can have this meal on the table in 30 minutes or less! Use this recipe for similar firm fish like cod, flounder, perch and sole.
Red Snapper in Lemon Butter Sauce Recipe
Asparagus
1 pound whole asparagus
Kosher salt
Fresh ground black pepper
2 tablespoons olive oil
Fish
4 red snapper fillets
Chef Belinda Spices Seafood Spice Blend
1 tablespoons olive oil
1 tablespoon lemon zest
Sauce
Pan drippings
4 tablespoons butter
1 small shallot, finely chopped
1 teaspoon lemon zest
2 tablespoon fresh-squeezed lemon juice
2 tablespoons fresh-squeezed lemon juice
1/4 cup white wine
Chopped fresh dill, garnish
Preheat oven to 400F. Line a shallow baking/cookie sheet with foil; toss asparagus with salt, pepper and oil and spread evenly in pan. Bake for 8-10 minutes, until crisp tender.
Season snapper with spice blend and drizzle with olive oil. Heat a large sauté pan over medium heat. When hot, sauté snapper on both sides until brown, 3-4 minutes per side. Remove from pan and keep warm.
In same pan add butter; and when melted add shallots, lemon zest, lemon juice and wine. Whisk and cook 4-5 minutes until slightly thickened. Spoon over snapper and garnish with fresh dill.
