Red Snapper Fillets With Thyme and Yellow Pepper Recipe

Name: Red Snapper Fillets With Thyme and Yellow Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 red snapper fillets; 2 tablespoons balsamic vinegar; 2 tablespoons peanut or vegetable oil; 2 tablespoons unsalted butter; 6 scallions cut on the bias; 3 shallots, minced; 3 tablespoons fresh thyme leaves; 1 teaspoon red-pepper flakes; 1 cup fish stock or bottled clam juice; 1/2 cup dry white wine or vermouth; Coarse salt and freshly ground pepper to taste; 1 clove garlic, coarsely chopped; 2 shallots, coarsely chopped; 2 yellow peppers, seeded and coarsely chopped; 3/4 cup fish stock or bottled clam juice; 1/2 cup dry white wine or vermouth

Servings: persons

6 red snapper fillets
2 tablespoons balsamic vinegar
2 tablespoons peanut or vegetable oil
2 tablespoons unsalted butter
6 scallions cut on the bias
3 shallots, minced
3 tablespoons fresh thyme leaves
1 teaspoon red-pepper flakes
1 cup fish stock or bottled clam juice
1/2 cup dry white wine or vermouth
Coarse salt and freshly ground pepper to taste
1 clove garlic, coarsely chopped
2 shallots, coarsely chopped
2 yellow peppers, seeded and coarsely chopped
3/4 cup fish stock or bottled clam juice
1/2 cup dry white wine or vermouth

1
Preheat oven to 400 degrees
2
Wipe the fillets dry and sprinkle with vinegar and oil.
3
Set aside.
4
Make the yellow pepper sauce.
5
Combine garlic, shallots, yellow peppers, fish stock and wine in a saucepan, simmer 10 to 15 minutes, or until the peppers are soft.
6
Puree in food processor, season, set aside.
7
Butter a shallow baking pan large enough to hold the fillets comfortably in overlapping layers.
8
Sprinkle with the scallions, shallots, one tablespoon thyme and red pepper flakes.
9
Place the fish on top, add the stock, wine, salt and pepper.
10
Bake 10 to 15 minutes, or until fish is cooked.
11
Remove snapper fillets from baking pan and place on a heated serving dish.
12
Add cooking juices to the yellow pepper sauce and reduce until thickened.
13
Correct seasoning and pour into a heated sauceboat.
14
Sprinkle the fish fillets with the remaining thyme and serve.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 red snapper fillets, 2 tablespoons balsamic vinegar, 2 tablespoons peanut or vegetable oil, 2 tablespoons unsalted butter, and more.

Yes, Red Snapper Fillets With Thyme and Yellow Pepper falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Snapper Fillets With Thyme and Yellow Pepper

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