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| Red Snapper (Chinese-French Fusion) |
"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."
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
- 1/2 cup dry white wine
- 1 tablespoon butter
Instructions :
| Prep : 25M | Cook : 2M | Ready in : 45M |
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- 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.
Notes :
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