Snapper Dr Louis Recipes

SNAPPER WITH FENNEL AND TOMATOES

Steps:

• Stir the saffron into the wine and set aside. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the fennel and onion and cook, stirring, until slightly softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the saffron-wine mixture and olives and simmer until the liquid is reduced to about a tablespoon, about 3 minutes. Add the vegetable stock and cook until slightly reduced, about 2 minutes. Stir in the tomatoes. Season with salt and pepper; stir in the parsley.
• Meanwhile preheat the broiler. Pat the fish dry with paper towels. Rub the skin with 3 tablespoons olive oil and season with salt and pepper. Heat 3 tablespoons olive oil in a large ovenproof skillet over high heat. Add the fish skin-side up and cook until golden on the bottom, 1 to 2 minutes. Transfer the skillet to the broiler. Broil until the skin is slightly charred, 6 to 8 minutes.
• Divide the vegetables and liquid among 4 dishes. Top with the fish skin-side-up. Garnish each dish with fennel fronds and finish with gray salt.

SNAPPER DR. LOUIS

Steps:

• Melt butter in large saute pan over med-high heat.
• Dredge filets in flour and saute in butter approximately 2 minutes on each side.
• Add bell pepper and mushrooms and saute 3 minutes.
• Turn filets and add wine and lemon juice and reduce for 2 to 3 minutes.
• Remove fish to serving plates and add crab meat and saute with other ingredients just until heated.
• Spoon over fish and serve.

SNAPPER WITH SAGE MARIE

Steps:

• Preheat oven to 400 degrees. Purée sage, lemon juice and fish sauce. Pour through a fine sieve and press to extract all the juice. Discard solids.
• Rinse, trim and thinly slice morels. Sauté in melted butter over medium heat until fragrant, about 5 minutes. Add half-and-half and simmer until the sauce is thickened, about 10 minutes.
• Heat oil in a large ovenproof skillet over medium-high heat. Sprinkle snapper with salt and pepper and sauté, skin side down, for 1 minute, pressing down with a spatula to keep skin flat. Cook until skin is crisp, about 3 minutes. Turn over, cook 1 minute, then place in oven for 3 minutes.
• Stir sage liquid into the sauce and season to taste with salt, white pepper and lemon juice. Place
• Each fillet skin side up on a plate and pour sauce around each. Garnish with sage leaves.

RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place red snapper filets on the prepared baking sheet, skin side down.
• Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.
• Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.
• Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.