Oven Poached Red Snapper With Vegetables |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe can be made with whole red snapper or with fillets. The skeletons are cooked to make fish sauce or use store bought. Ingredients:
2 1/2 lbs red snapper, whole (or fillets) |
1/2 cup zucchini, sliced thin |
1/2 cup yellow squash, sliced thin |
8 sprigs mint |
2 cups fish stock |
1 cup dry white wine |
2 tablespoons butter |
4 tablespoons olive oil |
1 ounce lemon juice |
1 tablespoon fresh mint |
salt & freshly ground black pepper |
Directions:
1. Fillet the red snappers and set aside, or buy snapper fillets (easier). Cut 1 tablespoon mint leaves into strips using chiffonade style of cutting. Roll leaves lengthwise and slice into thing strips; set aside. Place snapper skeletons in a saucepan and cover with water, add a pinch of salt and simmer for 45 minutes, then strain to make fish sauce. Or use store bought fish sauce (easier).
2. Preheat oven to 400°F Arrange fillets in a baking dish and season with salt and pepper. Top with zucchini, squash, mint sprigs, fish broth, white wine, butter and olive oil. Bake 10-12 minutes, or until fish is cooked through (test with fork that it is flaky). Remove fillets and vegetables to serving dish, discarding mint sprigs.
3. Pour cooking liquid into a saucepan and reduce until it thickens slightly. Remove from heat and add lemon juice and mint strips (chiffonade). Pour over fillets and serve. Garnish with additional fresh mint.
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