Red Snapper with Pepper and Vinegar

⏱ 42 mins 🍽 4 serving(s) 🏷 Very Low Carbs

This delicious recipe highlights the flavour of fresh fish. Red snapper fillets are seasoned, lightly floured and pan fried until golden. A quick sauce is then made in the same pan with shallots, crushed black pepper, diced tomato and red wine vinegar, finished with a flambé of cognac, butter and parsley. The vibrant, piquant sauce is poured over the warm fish just before serving.

Red Snapper with Pepper and Vinegar

Ingredients

  • 4 (6 ounce) filets red snapper (or talipia)
  • flour
  • 2 tablespoons butter (divided use)
  • 1 tablespoon olive oil
  • 2 tablespoons finely minced shallots
  • 2 teaspoons crushed black pepper
  • 1 medium tomatoes, diced
  • 4 tablespoons red wine vinegar
  • 2 tablespoons cognac
  • 2 tablespoons chopped parsley

Method

  1. Season the fish fillets with salt and allow them to rest for 15 minutes.
  2. Coat the fillets lightly in flour.
  3. Place a large skillet on the heat and add 1 tablespoon of butter along with 1 tablespoon of olive oil.
  4. Once the butter and oil begin to brown, add the fish fillets.
  5. Cook the fish for approximately 3-4 minutes on each side.
  6. Transfer the cooked fish to a plate and keep it warm.
  7. Put the minced shallots and crushed black pepper into the same skillet and cook for 30 seconds.
  8. Add the diced tomato and stir the mixture until it reaches a boil, then pour in the red wine vinegar.
  9. Continue cooking the sauce until its volume has reduced by half.
  10. Pour the cognac over the sauce and carefully ignite it.
  11. After the flames have subsided, stir in the remaining 1 tablespoon of butter and the chopped parsley.
  12. Immediately pour the finished sauce over the warm fish fillets and serve.

Nutrition (per serving)

Sodium165100 mg

Recipe details

CategoryVery Low Carbs
Authorsutee