Red Snapper With Sherry Beurre Blanc
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| February 19 | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Medium-dry Sherry |
| 1 | Shallot, minced about 1/4 | |
| cup | ||
| 2 | T | Dry white wine or water |
| 1 | T | Sherry vinegar, available |
| at | ||
| specialty foods | ||
| shops and some | ||
| supermarkets or | ||
| white-wine vinegar | ||
| 3 | T | Cold unsalted butter, cut |
| into 4 pieces | ||
| Two, 1/2-inch-thick red | ||
| snapper fillets | ||
| about 10 ounces | ||
| total seasoned | ||
| with salt and | ||
| pepper |
INSTRUCTIONS
In a small saucepan cook the Sherry, the shallot, the white wine, the vinegar, and salt and pepper to taste over moderately high heat until the liquid is reduced to about 2 tablespoons, remove the pan from the heat, and whisk in the butter, 1 piece at a time, adding each new piece before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) On a foil-covered broiler pan broil the fillets under a preheated broiler about 4 inches from the heat for 4 to 5 minutes, or until they just flake, divide them between 2 plates, and spoon the sauce over them. Serves 2. Gourmet February 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 92
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 1.2mg
Sodium: 301.6mg
Potassium: 84.5mg
Carbohydrates: 6g
Fiber: <1g
Sugar: <1g
Protein: <1g