FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

SEAFOOD RECIPESFISH Recipes pg 2SNAPPER RECIPES >>>>> >  Red Snapper with Champagne Sauce

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

RED SNAPPER WITH CHAMPAGNE SAUCE

Texas Tables
by Junior League of North Harris & South Montgomery Counties TX

Serves 4.

INGREDIENTS

    Red Snapper
    • 4 (8-ounce) red snapper fillets
    • 2 tablespoons olive oil
    • 1 tablespoon minced garlic
    • Salt and pepper to taste
    • 1/4 cup olive oil

    Champagne Sauce and Assembly
    • 1/2 cup Champagne
    • 1 shallot, finely chopped
    • 2 tablespoons minced garlic
    • 1½ to 2 tablespoons fresh lemon juice
    • 1/4 cup heavy cream
    • 3/4 cup (1½ sticks) butter, chopped
    • Salt and pepper to taste
    • 1 cup jumbo lump crab meat, shells removed
    • 1/2 bunch spinach, sauteed, or sauteed broccolini (optional)
    • 4 bunches Champagne grapes (optional)
    • 4 crab claws (optional)
    • Chives (optional)


DIRECTIONS

For the snapper, rub the snapper with 2 tablespoons olive oil, the garlic, salt and pepper. Sear the snapper in 1/4 cup olive oil in a saute pan over high heat for 3 minutes per side.

For the sauce, combine the Champagne, shallot and garlic in a saucepan. Cook until the Champagne is reduced by two-thirds. Stir in the lemon juice and simmer. Whisk in the cream and stir in the butter. Season with salt and pepper. Mix in the crab meat and simmer just until heated through.

Arrange one snapper fillet on each of four serving plates. Spoon equal portions of the sauce over each. Garnish with the spinach, grapes, crab claws and chives. Serve immediately.
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages