RED SNAPPER IN LEMON WINE BUTTER SAUCE
4 tablespoons olive oil
4 tablespoons butter, divided (keep 4 pats in the refrigerator until you make the sauce
3 cloves garlic, thinly sliced
4-6 red snapper filets, skin on or off (about 2 pounds)
1 teaspoon salt
½ teaspoon black pepper
½ cup dry white wine
2 tablespoons fresh squeezed lemon juice
2 tablespoons fresh parsley, chopped (plus more for garnish)
Heat the olive oil and butter in a large non-stick skillet over medium high heat. When the butter is melted, add the garlic and cook until fragrant, about 2 minutes, stirring frequently.
Season the fish on both sides with the salt and pepper. Add the filets, skin-side-down (if skin is still on the fish), to the pan and cook for 3-4 minutes on the first side, without moving, until the skin is browned and crispy. Flip and cook for 2-3 minutes on the other side until a fork slides easily in and out of the center of the fish and the flesh is flaky. Remove and tent with foil while you prepare the sauce.
Add the wine and lemon juice to the pan and bring to a boil. Stir with a wooden spoon or rubber spatula, scraping up any brown bits from the bottom of the pan. Let boil until the sauce is reduced by about half and remove from the heat. Place the 4 cold pats of butter in the pan and whisk them into the sauce until they melt and a smooth glossy sauce has formed. Stir in the parsley. Place the fish back in the pan and coat with the sauce.
Serve the fish over rice, potatoes, or couscous and your favorite veg. Spoon some more of the sauce over the fish to finish. Garnish with more parsley and lemon slices.