Red Snapper in Red Wine Sauce
- Yield: 6 servings
- 1 1/2cups flour
- 1teaspoon onion powder
- 1teaspoon garlic powder
- 1/2teaspoon kosher salt
- 6 (4- to 5-ounce) red snapper fillets
- 1/4cup olive oil
- 4cloves garlic, peeled and smashed
- 1 lemon
- 1/3cup red wine
- 1tablespoon cold unsalted butter, cut into pieces and kept in the refrigerator until ready to use
- 1/2cup Italian parsley, loosely packed and chopped
- 2tablespoons capers
- Sift together flour, onion powder, garlic powder, and salt. Dredge the red snapper in the flour.
- Heat a skillet on medium-high for 5 minutes. Add the olive oil and the garlic, and sauté the garlic until golden. Remove the garlic and discard.
- Add the fish (cook in turns if your pan isn’t large enough to hold 6 pieces at once). Sauté the snapper for 2 ½ minutes on one side, turn over, and sauté for an additional 2 ½ minutes. Gently lay all 6 cooked pieces of fish back into the pan. Add the juice from the lemon, then the wine, and cook for 30 to 45 seconds with lid on. Turn off the heat, and let sit for 3 to 4 minutes.
- Transfer the fish to a warm serving platter, and cover with foil. Add the cold butter a piece at a time to the bottom of the pan. Stir over medium-low heat using a wooden spoon until all the butter has melted. Remove the foil and pour the sauce over the fish. Garnish with chopped parsley and capers.
From Cristina Ferrare’s Big Bowl of Love by Cristina Ferrare. Reprinted with permission from Sterling Publishing.