Red Snapper (Chinese-French Fusion) recipe

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Ingredients

2 (5 ounce) red snapper fillets
1 teaspoon ground paprika
salt and ground black pepper to taste
3 tablespoons extra-virgin olive oil
4 thin slices lemon, or more to taste
1 large tomato, seeded and finely chopped
3 shallots, chopped
3 cloves garlic cloves, finely chopped
1 lemon, zested
1 teaspoon grated ginger
½ cup dry white wine
1 tablespoon butter

Nutrition Info

511.2 calories
carbohydrate: 22.1 g
cholesterol: 67.2 mg
fat: 28.4 g
fiber: 3.1 g
protein: 32.5 g
saturatedFat: 7 g
servingSize: -
sodium: 199.9 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Coat red snapper fillets with paprika, salt, and pepper.

  3. 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.

  4. 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.

  5. Bake in the preheated oven until red snapper flakes easily with a fork, 15 to 20 minutes.

Recipe Yield

2 servings

Recipe Note

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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