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My review
Red Snapper (Chinese-French Fusion)
Janet Paulin
"I wanted to create a red snapper dish that uses strong Asian flavors made subtle using simple French techniques. This dish truly exemplifies the perfect fusion of East and West. I am proud of this dish and you will be as well! Serve with steamed jasmine rice."
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Ingredients
45 m servings 511 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Coat red snapper fillets with paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add red snapper; cook until browned, 1 to 2 minutes per side. Transfer to a large baking dish; top with lemon slices.
- Combine tomato, shallots, garlic, lemon zest, and ginger in the skillet; cook and stir until fragrant, about 1 minute. Stir in white wine. Season with salt and pepper. Add butter; reduce heat and simmer for 2 to 3 minutes. Pour mixture over red snapper.
- Bake in the preheated oven until red snapper flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts
Per Serving: 511 calories; 28.4 g fat; 22.1 g carbohydrates; 32.5 g protein; 67 mg cholesterol; 200 mg sodium. Full nutrition
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