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Ingredients: (Serves 4)
- 4 portions boneless snapper with skin on, weighting about 1/3 pound each
- 60g butter, cut into small cubes and refrigerated
- 1/3 cup Cinzano Extra Dry vermouth
- 1/3 cup Gin
- 1 tsp sea salt
- 1/2 of a peeled shallot, thinly sliced
- 1 big bay leaf
- 1/2 tsp oregano
- juice of 1/2 lemon
- 4 sprigs of thyme
- 4 sun dried tomatoes, thinly sliced
Combine all of the ingredients except the snapper and the butter in a bowl and set aside at room temperature for one hour. After an hour, place the snapper on a plate, drizzle both sides with olive oil and season with salt and pepper.
Preheat the oven to 375F. Heat an overproof saute pan large enough to hold the four pieces of fish over a medium flame with one tablespoon of oil in the pan. When hot (oil just starting to give off whisps of smoke), add the fish to the pan skin side down. Cook for one minute and place the pan into the oven. Cook until the fish is about 75% done.
Remove the hot pan from the oven and add the bowl of ingredients that was set aside earlier. it should steam up and reduce the liquid dramatically leaving only about 1/4 cup of liquid (if necessary, cook over a high flame to reduce to the necessary amount).
Remove the pan from the heat and add the butter a few cubes at a time, shaking the pan continuously as you add it. Continue to slowly add the butter over the course of 2 minutes, shaking to create a thick, opaque sauce. Serve the fish on four warmed serving plates with steamed vegetables and/or boiled potatoes.
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