Red Snapper With Pepper And Vinegar Recipe

Name: Red Snapper With Pepper And Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 tomatoes, diced; 4 tablespoons red wine vinegar; 2 tablespoons cognac; 2 tablespoons chopped parsley

Servings: persons

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 tomatoes, diced
4 tablespoons red wine vinegar
2 tablespoons cognac
2 tablespoons chopped parsley

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.

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 (6 ounce) filets red snapper (or talipia), flour, 2 tablespoons butter (divided use), 1 tablespoon olive oil, and more.

Yes, Red Snapper With Pepper And Vinegar 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 With Pepper And Vinegar

How did you like this recipe?

Frequently Asked Questions