Red Snapper Sunset Recipe

Name: Red Snapper Sunset
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup flour, sifted; 2 red snapper fillets, about 1 1/4 pounds combined, scaled, skin left on; 1/8 cup olive oil; 1/4 cup clarified butter; 2 large tomatoes, skinned, seeded, and quartered; 1 clove garlic, smashed; 1/2 teaspoon dried tarragon, divided; 4 teaspoons snipped fresh dill; 1 tablespoon chopped fresh parsley; 3 ounces Pernod; 2 tablespoons white wine vinegar with tarragon; Freshly ground salt, to taste; Freshly ground pepper, to taste; 2 tablespoons butter

Servings: persons

1/4 cup flour, sifted
2 red snapper fillets, about 1 1/4 pounds combined, scaled, skin left on
1/8 cup olive oil
1/4 cup clarified butter
2 large tomatoes, skinned, seeded, and quartered
1 clove garlic, smashed
1/2 teaspoon dried tarragon, divided
4 teaspoons snipped fresh dill
1 tablespoon chopped fresh parsley
3 ounces Pernod
2 tablespoons white wine vinegar with tarragon
Freshly ground salt, to taste
Freshly ground pepper, to taste
2 tablespoons butter

1
Season flour with salt and pepper.
2
Dredge both sides of fillets in flour.
3
Shake off surplus flour.
4
Heat saute pan over medium heat.
5
Add olive oil and 1/4 cup clarified butter.
6
Add fillets, flesh side down, to pan.
7
Cook 6 minutes.
8
Turn, and cook the other side for 4 minutes.
9
Remove fish from pan to platter.
10
Strain cooking juices and set aside.
11
Return fillets to pan, flesh side up.
12
Meanwhile, in another pan, add remaining clarified butter.
13
On medium-low heat, add tomatoes.
14
Then add garlic.
15
Stir gently.
16
Stir in 1/4 teaspoon tarragon, 1 teaspoon dill, and the parsley.
17
Add 1-ounce of Pernod, wine vinegar, and salt and pepper.
18
Simmer gently.
19
Add fish juices.
20
Increase heat to high.
21
Season fish fillets with remaining dill and 1/4 teaspoon tarragon.
22
Add remaining Pernod to pan with fish and set aflame.
23
Stir in butter to sauce and pour over fish.
24
Remove from heat, slide onto platter, and serve immediately.

258

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 14 ingredients. The key ingredients include: 1/4 cup flour, sifted, 2 red snapper fillets, about 1 1/4 pounds combined, scaled, skin left on, 1/8 cup olive oil, 1/4 cup clarified butter, and more.

Yes, Red Snapper Sunset falls under the General 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 Sunset

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