Champagne Snapper Food

PAN-SEARED RED SNAPPER

Steps:

• Pat snapper fillets dry. Dust with flour, and shake off any excess. Sprinkle them on both sides with salt and pepper.Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
• Place the fillets in the pan and cook about 4 minutes. Don't touch the fillets until they're ready to flip.Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.After flipping, divide the remaining 1 TB butter over both fillets.
• Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
• Reduce heat to medium. Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again. Serve fish hot with pan sauce and remaining herbs.

CHAMPAGNE SIPPER

Steps:

• In a 3-qt. pitcher, dissolve sugar in lemon juice. Add cold water and wine. Stir in champagne. If desired, serve with strawberries.

30 BEST WAYS TO COOK SNAPPER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

CHAMPAGNE SNAPPER

Steps:

• Preheat oven to 350° and butter a 9x13-inch baking dish.
• Combine Champagne, butter, bay leaf, parsley, onion and celery in a saucepan; bring to a boil, reduce heat and simmer until reduced by half; remove the bay leaf and add the cream, remove pan from the stove.
• Rinse then dry fish with paper towels and sprinkle with salt and pepper; arrange in one layer in the baking dish.
• Add the mushrooms to the sauce and pour the sauce over the fillets; sprinkle with cheese.
• Bake uncovered for 25-30 minutes, or until the top is browned.

RED SNAPPER WITH WINE AND GARLIC RECIPE

Steps:

• Put the oil, wine and water into a large heavy-based frying pan (skillet), add the garlic and parsley and season generously. Bring to the boil.
• Add the fish, cover and steam for about 8 minutes just until tender.
• Transfer the fish to a warm serving plate, spoon over the cooking liquid and serve.