Red Snapper with Pepper and Vinegar |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 4 |
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This is a wonderfully tasty recipe. Of course, it is best with very fresh fish. I always get raves when I serve this. Ingredients:
4 (6 ounce) filets red snapper (or talipia) |
flour |
2 tablespoons butter (divided use) |
1 tablespoon olive oil |
2 tablespoons finely minced shallots |
2 teaspoons crushed black pepper |
1 medium tomato, diced |
4 tablespoons red wine vinegar |
2 tablespoons cognac |
2 tablespoons chopped parsley |
Directions:
1. Salt fish filets and let stand 15 minutes.
2. Dredge in flour.
3. In a large skillet over medium high heat melt 1 Tbs.
4. butter with 1 Tbs.
5. olive oil.
6. When butter and oil start to brown put fish in and cook about 3-4 minutes on each side.
7. Remove and keep warm.
8. Add shallots and pepper to skillet and cook 30 seconds.
9. Add chopped tomato and stir until mixture comes to a boil, then add red wine vinegar.
10. Cook until reduced by half.
11. Pour cognac over and ignite.
12. When flames die out add 1 Tbs.
13. butter and parsley.
14. Pour over fish and serve immediately.
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