Snapper And Mustard Sauce – a delicious recipe with yellowtail snapper filets, corn oil, Chablis, grain mustard, lemon juice, chives. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Sprinkle the filets with salt and pepper, then cover with the chopped parsley and basil.
2
place the vegetable oil into a saute pan on medium heat. Place the filets onto the hot pan herb side down. Shake the pan after about thrity seconds to keep the fish from sticking and saute on the side for about 1 1/2 minutes.
3
Turn the filets and cook for another minute or so, depending on the thickness. May add a little wine at this point if added moisture is needed. Remove to a warm plate.
4
Add the wine and lemon juice and reduce to half. Add the mustard and mix well. Then, add chives, salt, pepper, and cream. Heat approximately 1 minute and pour over fish. If filets are thick you can cook on first side then place pan in oven at 350 degrees for 2-4 minutes to finish cooking.
39
kcal
Calories
3
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 8oz. yellowtail snapper filets, 2 tbsp. fresh basil- chopped, 2 tbsp. fresh parsley- chopped, 1 oz corn oil, and more.
Yes, Snapper And Mustard Sauce 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.
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