Recipe: Red Snapper with Red Wine and Balsamic Vinegar

Alfred Portale, of Gotham Bar and Grill shares his recipe for red snapper with red wine and balsamic vinegar.

What’s for Dinner?

Red Snapper with Red Wine and Balsamic Vinegar

-Alfred Portale, of Gotham Bar and Grill

Serves 4

Serve this elegant dish with steamed veggies. It’s scrumptious with salmon too!

red snapper with red wine and balsamic vinegarIngredients:

2 tablespoons extra-virgin olive oil
2 tablespoons minced shallots
1/2 teaspoon cracked black pepper
1 sprig fresh thyme
1/4 cup balsamic vinegar
2 cups red wine
2 tablespoons heavy cream
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
Coarse salt
Freshly ground white pepper
4 red snapper fillets, 7 ounces each, leave the skin on

Directions:

1. Heat 1 tablespoon of the oil in a large, deep sauté pan over medium-high heat. Add the shallots, black pepper and thyme. Sauté for 4 minutes.

2. Add the vinegar and wine, raise the heat to high, bring to a boil, and let reduce until just a few tablespoons remain, approximately 10 minutes. Remove the pan from the heat and whisk in the cream, then the butter, 1 piece at a time. Season the sauce with salt and white pepper. Set aside, covered, to keep warm.

3. Heat the remaining oil in a wide sauté pan set over medium-high heat. Season the fish on both sides with salt and white pepper, add to the pan skin-side up, and cook for about 4 minutes, until lightly browned. Turn over, lower the heat to medium, and cook for another 4 minutes. Arrange the fish on a serving platter with the sauce drizzled over the top.


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