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Snapper with Basil Cream Sauce

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Snapper with Basil Cream Sauce

Pan fried Red Snapper fillets served with a quick creamy basil cream sauce. Quick, easy and super tasty.

 

Yield

4 servings

Prep

10 min

Cook

10 min

Ready

20 min
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
1 ½ pounds red snapper fillets
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½ tablespoon butter, unsalted
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½ tablespoon olive oil
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3 shallots
peeled, minced
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1 garlic cloves
peeled, minced
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1 cup basil
chopped
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2 tablespoons parsley leaves
chopped
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½ cup white wine
dry
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½ cup light cream (half&half)
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3 teaspoons lemon juice
fresh
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¼ teaspoon white pepper
freshly ground
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¼ teaspoon salt
or to taste
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Ingredients

Amount Measure Ingredient Features
680.4 g red snapper fillets
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7.5 ml butter, unsalted
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7.5 ml olive oil
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3 each shallots
peeled, minced
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1 each garlic cloves
peeled, minced
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237 ml basil
chopped
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3E+1 ml parsley leaves
chopped
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118 ml white wine
dry
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118 ml light cream (half&half)
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15 ml lemon juice
fresh
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1.3 ml white pepper
freshly ground
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1.3 ml salt
or to taste
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Directions

Dry off the red snapper fillets with paper toweling, so they will brown quickly and not steam.

Add the butter and olive oil in a large skillet over medium-high heat until butter melts.

Sear the red snapper fillets on each side for about 2 minutes. You want to keep the center slightly rare as the fish will continue to cook after it is removed from the pan. Try not to overcook.

Remove the snapper filets from the pan with a slotted spatula and keep warm.

Reduce the heat to low and add the shallots and garlic to the pan.

Sauté, stirring frequently, for 5 minutes.

Add the wine, basil, parsley, cream, lemon juice, salt and black pepper salt to the pan and cook, stirring, over medium heat, until the mixture is reduced by half.

Taste for seasoning, adding pepper and salt as needed.

To serve, reheat the fish in the sauce for 30 seconds, and the serve the sauce around the red snapper fillets.

Close-up of pan fried red snapper filets served with a quick creamy basil cream sauce. Quick, easy and super tasty.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

My son just made this tonight. I was surprised because he never cooks anything being 20 years old. This year he decided it was time for him to start doing some cooking so he can help out around the house with our busy schedules. He's new to Pinterest this week, I suggested he use it to figure out what to do with the Red Snapper filet we had in the fridge. We were both shocked and pleased at how easy, and quick it went, plus the great flavor it had. Just want to say this does taste more on the lemony side, he used chicken broth as we had no white wine, and w/o wine a broth is always next to the very best thing. He also used two medium cloves of garlic, I taste tested and suggested 1/8 tsp. of garlic powder that helped tame the lemon down a lot. He used 1 tablespoon chives in place of shallot, we didn't have shallots and I always use chives in place of shallots anyways. I am a well-seasoned cook, and know enough to substitute anything when needed with great results. He also used only one tablespoon dried parsley, same with the basil, at my discretion, even fresh, a whole cup of parsley would have been way too much, I think! Overall a very tasty result, and will definitely be made again in our home! Thanks!

anonymous

thanx for sharing this Snapper with Basil Cream Sauce recipe, my family is crazy for palak paneer, this is so easy n looks delicious

anonymous

This was great. We are making again and again!!

anonymous

Made this tonight with 1 pound of red snapper fillets. Added the sauce to already cooked roasted pine nuts couscous, Outstanding meal. The sauce stole the show.

 

 

Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 31234% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 104mg 35%
Sodium 259mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 92g
Vitamin A 13% Vitamin C 13%
Calcium 11% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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