RED SNAPPER IN LEMON WINE BUTTER SAUCE
Ingredients
4 tablespoons olive oil
6 tablespoons butter, divided (keep 4 pats in the refrigerator until you are ready 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)
Instructions
Heat the olive oil and 2 tablespoons of 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.
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We enjoyed this dish and added capers to the sauce. May try to do this recipe with salmon in the future.
So glad you loved it and I love the idea of adding capers like a ‘piccata’!! I have also made it with salmon and it is deeeelish!!!
My husband catches a lot of snapper and this is by far the best recipe I’ve tried. So simple and delicious!
I am so glad you loved it, Kathy!! When you have fresh fish, it’s important to that sweet flavor of the fish shine through!! 🙂
I made this tonight and it was wonderful! Thank you.
Fantastic!! So glad you loved it!! I make it all the time for my family and it is also delicious with salmon, grouper, or hog fish!! 🙂
This sounds delicious but I’m a little confused when it comes to the butter. You say 4 tablespoons divided but to keep 4 pats in the fridge to use in the sauce. Then in the directions you indicate using butter and olive oil to fry them in. I googled what a pat of butter is and it said about a tablespoon so if 4 pats are in the fridge, how much butter do I use to fry them in? Thanks for clarifying this so I can make it.
Hi Linda!! Great catch!! I just went back in and revised the recipe! Should be 6 total tablespoons of butter! 2 tablespoons with the olive oil to cook the fish and the remaining 4 cold pats to finish the sauce. So sorry for the typo and let me know if you try the recipe!! Warm Regards,
Pam