Champagne Red Snapper Recipes

PAN-SEARED RED SNAPPER

Steps:

• Pat snapper fillets dry. Dust with flour, and shake off any excess. Sprinkle them on both sides with salt and pepper.Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
• Place the fillets in the pan and cook about 4 minutes. Don't touch the fillets until they're ready to flip.Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.After flipping, divide the remaining 1 TB butter over both fillets.
• Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
• Reduce heat to medium. Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again. Serve fish hot with pan sauce and remaining herbs.

CHAMPAGNE SIPPER

Steps:

• In a 3-qt. pitcher, dissolve sugar in lemon juice. Add cold water and wine. Stir in champagne. If desired, serve with strawberries.

CRUMB-COATED RED SNAPPER

Steps:

• In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

CHAMPAGNE SNAPPER

Steps:

• Preheat oven to 350° and butter a 9x13-inch baking dish.
• Combine Champagne, butter, bay leaf, parsley, onion and celery in a saucepan; bring to a boil, reduce heat and simmer until reduced by half; remove the bay leaf and add the cream, remove pan from the stove.
• Rinse then dry fish with paper towels and sprinkle with salt and pepper; arrange in one layer in the baking dish.
• Add the mushrooms to the sauce and pour the sauce over the fillets; sprinkle with cheese.
• Bake uncovered for 25-30 minutes, or until the top is browned.

RED SNAPPER IN RED WINE SAUCE

Steps:

• Sift together flour, onion powder, garlic powder, and salt. Dredge the red snapper in the flour.
• Heat a skillet on medium-high for 5 minutes. Add the olive oil and the garlic, and sauté the garlic until golden. Remove the garlic and discard.
• Add the fish (cook in turns if your pan isn't large enough to hold 6 pieces at once). Sauté the snapper for 2 ½ minutes on one side, turn over, and sauté for an additional 2 ½ minutes. Gently lay all 6 cooked pieces of fish back into the pan. Add the juice from the lemon, then the wine, and cook for 30 to 45 seconds with lid on. Turn off the heat, and let sit for 3 to 4 minutes.
• Transfer the fish to a warm serving platter, and cover with foil. Add the cold butter a piece at a time to the bottom of the pan. Stir over medium-low heat using a wooden spoon until all the butter has melted. Remove the foil and pour the sauce over the fish. Garnish with chopped parsley and capers.

RED SNAPPER WITH WINE AND GARLIC RECIPE

Steps:

• Put the oil, wine and water into a large heavy-based frying pan (skillet), add the garlic and parsley and season generously. Bring to the boil.
• Add the fish, cover and steam for about 8 minutes just until tender.
• Transfer the fish to a warm serving plate, spoon over the cooking liquid and serve.

PAN SEARED RED SNAPPER

Steps:

• Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

RED SNAPPER FOR TWO

Steps:

• In a small saucepan, saute onion and garlic in oil for 1 minute. Stir in mushrooms and tomato; cook 3 minutes longer. Stir in the wine, salt, basil, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 7-11 minutes or until sauce is thickened. , Place fish in a greased 13-in. x 9-in. baking dish; top with sauce. Sprinkle with cheese. Bake, uncovered, at 400° for 12-18 minutes or until fish flakes easily with a fork. Sprinkle with parsley.

RED SNAPPER IN WINE SAUCE

Steps:

• Mix egg and milk in shallow bowl.
• Mix well.
• Put bread crumbs on a plate.
• Heat oil and butter in 12 inch deep skillet.
• Put fish in egg mix then in breadcrumbs and fry for 3 minutes on each side.
• Remove from skillet and keep warm.
• To skillet add, garlic, lemon juice, wine, dillweed and onion salt.
• Bring to boil, add fish and simmer 6 minutes.
• Place on platter, spoon sauce over, and sprinkle with parsley.

RED SNAPPER

Steps:

• Fill a tall glass with ice. Pour in the whiskey and amaretto, then fill to the top with cranberry juice. Stir and enjoy.

CHAMPAGNE RED SNAPPER

Steps:

• Gently rub the Red Snapper fillets with the crushed garlic. Place the flour on a small plate. Very lightly dredge both sides of each fillet with flour and pat off excess. Heat the olive oil in a heavy skillet over medium-high heat. Add the chopped garlic (making sure that the oil is not too hot so that the garlic will not get burned) and sauté for 30 seconds. Add the tomato paste and stir for another 30 seconds. Then, add the Red Snapper fillets and cook for about 2-3 minutes on each side over medium heat. Season the fillets with salt and pepper on each side while cooking (may adjust to personal taste). Add the Champagne or Hard Cider, lower heat, and simmer for and additional 7 to 8 minutes. Transfer fish to a platter. Reduce remaining sauce over high heat, stirring, for about 4-5 minutes. Pour some of the sauce over fish.