Champagne Snapper Recipes

CHAMPAGNE SNAPPER

Champagne Snapper image

I don't drink Champagne or wine but I do use the bottles I receive as gifts to cook with and that's how I discovered this recipe. The snapper bakes in a light, creamy Champagne/mushroom sauce and is as delicious as can be! Adapted from a Junior League recipe.

Provided by Hey Jude

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup champagne or 1 cup dry white wine
1 tablespoon butter
1 bay leaf
1/4 cup finely chopped fresh parsley
1 tablespoon finely chopped onion
1 tablespoon finely chopped celery
2 tablespoons cream
4 red snapper fillets (sole or cod can be substituted)
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/3 cup sliced mushrooms
2 tablespoons grated parmesan cheese

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.

Nutrition Facts : Calories 329.2, Fat 8.9, SaturatedFat 4.3, Cholesterol 98.1, Sodium 746.5, Carbohydrate 2.8, Fiber 0.3, Sugar 0.9, Protein 46.3

CHAMPAGNE RED SNAPPER

CHAMPAGNE RED SNAPPER image

Categories Fish Sauté

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

6 fillets of Red Snapper (about 5 ounces each)
1½ cloves of garlic, crushed
2 tbsp. flour
3 tbsp. Olive oil
1½ cloves of garlic, finely chopped
2 tbsp tomato paste, softened by stirring in a teaspoon of water
1½ tsp salt (adjust to taste)
¾ tsp ground black pepper (adjust to taste)
1¼ cup of Champagne (may be substituted for with Hard Cider or Cava)

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.

CHAMPAGNE SIPPER

Champagne Sipper image

This is a terrific cocktail for any celebration. And because you make it by the pitcher, feel free to mingle with your guests instead of tending bar. -Moffat Frazier, New York, New York

Provided by Taste of Home

Time 10m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1-1/2 cups sugar
1 cup lemon juice
3 cups cold water
1-1/2 cups sweet white wine, chilled
1 bottle (750 milliliters) champagne, chilled
Sliced fresh strawberries, optional

Steps:

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

Nutrition Facts : Calories 168 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.

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