SNAPPER VERONIQUE
A quick version of the traditional French dish, Sole Veronique, in which the fish fillet is served in a delicate wine sauce with grapes. I used snapper, but any type of light, white fish fillet will work.
Provided by Lalaloob
Categories Low Cholesterol
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Rinse snapper and pat dry with a paper towel. Combine flour and salt and pepper to taste on a plate or a piece of wax paper. Dip the fillets into the flour, covering all sides. Shake off excess and set aside.
- Spray a large nonstick skillet with olive oil spray and add spinach. Saute, stirring on medium high until spinach wilts, about 2 minutes. Add salt and pepper to taste, divide in half and place on two dinner plates. Add the olive oil to the pan. Lower heat to medium and add fillets. Saute on one side 5 minutes. Turn and saute 3 minutes more. Place one fillet on top of spinach on each plate.
- Raise the heat to medium high and add the vermouth, water and grapes. Cook 1 minute. Mix cornstarch into cream and add to sauce. Cook, stirring until sauce thickens, about 30 seconds. Add salt and pepper to taste. Spoon sauce and grapes over fish.
Nutrition Facts : Calories 445.1, Fat 14, SaturatedFat 6.2, Cholesterol 110.7, Sodium 154.7, Carbohydrate 30.3, Fiber 2.4, Sugar 12.7, Protein 48.9
RED SNAPPER LIVORNESE
A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli.
Provided by Ro
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.
- Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
- Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 8.6 g, Cholesterol 42 mg, Fat 10.4 g, Fiber 2.4 g, Protein 24.9 g, SaturatedFat 1.6 g, Sodium 554.7 mg, Sugar 3.8 g
CLASSIC SOLE MEUNIèRE
Provided by Molly Wizenberg
Categories Fish Dinner Butter Lemon Juice Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- For fish:
- Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
- Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
- For sauce:
- Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.
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