Riesling Snapper Food
RIESLING SNAPPER
The wine evaporated before cooking the fish gives it a very particular caramelized wine taste and doesn't need any sauce with it. Goes very well with any vegetable and will impress your guests by its subtlety (still being very fast and easy to prepare).
Provided by Clement
Categories Fish Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Pour Riesling wine into a large skillet over medium heat; cook until mostly evaporated, 5 to 7 minutes. Stir butter and garlic into remaining wine; cook and stir until the garlic softens and the butter melts completely, 3 to 5 minutes.
- Season red snapper fillets with salt and black pepper. Increase heat under the skillet to high; gently lie snapper fillets into the butter and garlic mixture. Cook about 3 minutes, turn, add the almonds, and continue cooking until the flesh of the snapper flakes easily with a fork, 2 to 3 minutes more.
Nutrition Facts : Calories 432.5 calories, Carbohydrate 5.5 g, Cholesterol 86.7 mg, Fat 30.5 g, Fiber 2.4 g, Protein 28.4 g, SaturatedFat 12.1 g, Sodium 173.1 mg, Sugar 0.8 g
RIESLING SNAPPER
The wine evaporated before cooking the fish gives it a very particular caramelized wine taste and doesn't need any sauce with it. Goes very well with any vegetable and will impress your guests by its subtlety (still being very fast and easy to prepare).
Provided by Clement
Categories Fish Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Pour Riesling wine into a large skillet over medium heat; cook until mostly evaporated, 5 to 7 minutes. Stir butter and garlic into remaining wine; cook and stir until the garlic softens and the butter melts completely, 3 to 5 minutes.
- Season red snapper fillets with salt and black pepper. Increase heat under the skillet to high; gently lie snapper fillets into the butter and garlic mixture. Cook about 3 minutes, turn, add the almonds, and continue cooking until the flesh of the snapper flakes easily with a fork, 2 to 3 minutes more.
Nutrition Facts : Calories 432.5 calories, Carbohydrate 5.5 g, Cholesterol 86.7 mg, Fat 30.5 g, Fiber 2.4 g, Protein 28.4 g, SaturatedFat 12.1 g, Sodium 173.1 mg, Sugar 0.8 g
RIESLING SNAPPER
The wine evaporated before cooking the fish gives it a very particular caramelized wine taste and doesn't need any sauce with it. Goes very well with any vegetable and will impress your guests by its subtlety (still being very fast and easy to prepare).
Provided by Clement
Categories Fish Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Pour Riesling wine into a large skillet over medium heat; cook until mostly evaporated, 5 to 7 minutes. Stir butter and garlic into remaining wine; cook and stir until the garlic softens and the butter melts completely, 3 to 5 minutes.
- Season red snapper fillets with salt and black pepper. Increase heat under the skillet to high; gently lie snapper fillets into the butter and garlic mixture. Cook about 3 minutes, turn, add the almonds, and continue cooking until the flesh of the snapper flakes easily with a fork, 2 to 3 minutes more.
Nutrition Facts : Calories 432.5 calories, Carbohydrate 5.5 g, Cholesterol 86.7 mg, Fat 30.5 g, Fiber 2.4 g, Protein 28.4 g, SaturatedFat 12.1 g, Sodium 173.1 mg, Sugar 0.8 g
WINE AND GARLIC MARINADE
Make and share this Wine and Garlic Marinade recipe from Food.com.
Provided by kellychris
Categories Portuguese
Time 3h10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Using a mortar and pestle, mash the garlic and add the dry ingredients one at a time, blending well.
- Drizzle in 1 tbs. of olive oil.
- Rub meat with spice mixture and place in glass dish.
- Pour the wine over meat to partially or entirely cover it.
- Marinate, turning occasionally, for a few hours or overnight in refrigerator.
RED SNAPPER WITH CITRUS AND FENNEL SALAD
Food & Wine. They reccomend a wine I've been wanting to try! Washington Riesling: 2005 Poet's Leap
Provided by dicentra
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the broiler. In a large bowl, toss the radishes, fennel, bell pepper, jalapeño, cilantro, chives and mint.
- Using a sharp knife, peel the grapefruit and orange, removing all of the bitter white pith. Working over the bowl, cut between the membranes and release the sections into the bowl.
- Squeeze the membranes over the bowl. Add the 2 tablespoons of olive oil and the lemon juice to the bowl and season the salad with salt and pepper.
- Set the fish on a well-oiled, sturdy baking sheet and brush with olive oil; season with salt and pepper.
- Broil 6 inches from the heat for 4 minutes, on one side only, just until white throughout. Using a spatula, transfer the fish to plates.
- Top with the salad and serve.
Nutrition Facts : Calories 326.7, Fat 9.9, SaturatedFat 1.6, Cholesterol 79.8, Sodium 112.6, Carbohydrate 12.4, Fiber 2, Sugar 3.6, Protein 45.9
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