Lighthouse Boat and Seagull
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La Belle Cuisine - More Fish Recipes
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Gardens Red Snapper
"Fish, to taste right, must swim three times - in water, in butter, and in
~ Polish Proverb
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Plantation Gardens Red Snapper
Plantation Gardens - Kauai, Hawaii
Bon Appetit Archives
cup dry white wine
1/2 onion, thinly sliced
1 bay leaf
Pinch of dried thyme, crumbled
1/2 cup whipping cream
1/2 cup (1 stick) butter, cut into pieces
1/2 garlic clove, crushed
1 small slice fresh ginger, peeled and minced
2 sprigs fresh parsley, finely chopped
1/2 teaspoon soy sauce
Salt and freshly ground pepper
1 tablespoon butter
Six 3 1/2- to 4-ounce red snapper fillets
Chopped fresh parsley
Combine wine, onion, bay leaf and thyme in medium
saucepan and bring to boil over medium-high heat. Continue cooking until liquid is almost
evaporated. Reduce heat, add cream and simmer until mixture coats spoon, about 2 minutes.
Press through strainer and return to saucepan. Stir in 1/2 cup butter, blending thoroughly.
Add garlic, ginger, parsley and soy sauce. Taste and season with salt and pepper.
remaining butter in heavy skillet over medium heat. Sprinkle fillets with salt and pepper.
Add to skillet and fry on both sides until fillets are lightly browned and cooked through.
Transfer to heated plate. Arrange watercress on serving platter. Reheat sauce gently,
adding any juices accumulated around fish. Cook until slightly thickened. Arrange fillets
on watercress and top with sauce. Garnish with lemon wedges and chopped parsley. Serve
immediately. 6 servings.
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