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Red Snapper with Green Peppercorn Sauce

 

21

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

Ingredients

¼ cup clam juice
bottled clam
*
¼ cup white wine
dry
*
½ cup heavy whipping cream
2 each red snapper fillets
6 oz. each
*
1 x salt
*
2 tablespoons butter, unsalted
2 teaspoons green peppercorns
*
1 x caper brine
*
1 x vinegar
*

Directions

Preheat oven to 400℉ (200℃).

In a small saucepan combine the clam juice and white wine.

Boil over high heat until reduced to ¼ cup, about 5 minutes.

Add the cream and continue to boil, stirring occasionally, until the sauce is reduced to ⅓ cup, about 10 minutes.

Keep warm over low heat.

Meanwhile, butter 2 pieces of foil large enough to wrap each fillet.

Place the fillets on the buttered foil, sprinkle lightly with salt and dot the fillets with butter.

Fold to seal the foil and place the packets on a baking sheet.

Bake in the middle of the oven for 12 minutes.

Just before serving, add the green peppercorns to the sauce.

Heat briefly to warm through.

Remove snapper from foil and place on warm plates.

Pour the sauce over the fish and serve hot.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 37g (1.3 oz)
Amount per Serving
Calories 15299% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 12mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 12% Vitamin C 0%
Calcium 2% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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