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BiCoastal Seafood
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Red Snapper with Mustard, Dill Sauce
This Red Snapper (or Salmon) recipe has a fresh tasting mustard sauce that is a perfect complement to the rich flavor of Snapper. It is very quick and easy to prepare, and is done in 15 minutes from start to finish with very little effort, giving you a tasty way to make a sauce for your Snapper that is healthy and zesty. Prep and Cook Time: 15 minutes.
Ingredients:
1½ lbs Red Snapper filet cut into 4 pieces, skin and bones removed
2 medium garlic cloves, pressed
1 tbs Dijon mustard
2 + 1 tbs fresh lemon juice
¼ cup chicken broth
1 tsp honey
1 tsp chopped fresh dill
salt and white pepper to taste
Preparation:
Preheat a 12 inch stainless steel skillet on medium high heat for about 2 minutes
Rub Snapper with 1 tbs lemon juice and season with a little salt and white pepper
When pan is hot place Snapper skinned side up in the hot pan
Sear for about 2 - 3 minutes. (You do not need oil or liquid for this)
Turn and cook for another 2 - 3 minutes on the other side
Remove Snapper from pan, and place on a plate
Wipe hot pan quickly with a paper towel and return to burner
This removes excess oil and burnt particles from the pan while retaining the flavor left in the pan to enhance your sauce
Add garlic and stir for half a minute
Add mustard, and whisk in 2 tbs lemon juice, broth, honey, salt and pepper
Cook on high heat for a minute to reduce slightly and add dill.
Pour over Snapper and serve. Serves 4
Great with: parsley potatoes, basmati rice, peas, carrots or red beets
Healthy Cooking Tips: To ensure moistness in your Red Snapper (or Salmon) start by choosing Snapper filets that are from the thickest part of the fish. Because the temperature varies in stoves check your Snapper for doneness about half a minute after turning. You can do this by sticking the tip of a sharp knife into the filet. The flesh will separate easily and it should look pink in the center. You want to cook it slightly less than how you want to eat it, as it continues to cook after you remove it from the heat.
Mustard Sauce: For best flavor, use a good quality plain, smooth, Dijon mustard. This sauce may take slightly more or less than 1 minute to reduce depending on your exact heat. You want a slightly thickened sauce that is creamy in texture. Use a whisk for best results for this. The sauce will also intensify in flavor as it reduces. Check for personal preference. Make sure you wait until the end of reducing sauce before adding fresh dill, as it will lose its flavor as it cooks. This mustard sauce is great with many other kinds of pan fried fish. [Cooking tips: The World's Healthiest Foods]
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