Red Snapper Sunset

Name: Red Snapper Sunset
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 servings
Cuisine: mexican
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

Recipe courtesy of Las Brisas Acapulco

Show: The Galloping Gourmet

Episode: Red Snapper Sunset

Red Snapper Sunset

0 Reviews

Yield: 2 servings

Nutritional Analysis

Per Serving

Serving Size

1 of 2 servings

Calories

922

Total Fat

55

Saturated Fat

26

Carbohydrates

20

Dietary Fiber

3

Sugar

4

Protein

62

Cholesterol

201

Sodium

1324

Total: 25 min
Prep: 10 min
Cook: 15 min

Yield: 2 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 2 servings

Calories

922

Total Fat

55

Saturated Fat

26

Carbohydrates

20

Dietary Fiber

3

Sugar

4

Protein

62

Cholesterol

201

Sodium

1324

Total: 25 min
Prep: 10 min
Cook: 15 min

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

Directions

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

Recipe courtesy of Las Brisas Acapulco, Acapulco, Mexico