Sauteed Red Snapper With Raspberry Vinegar

My husband and I were given The Bride & Groom's First Cookbook by Abigail Kirsch as a wedding gift.  To be honest, I haven't done a very good job of cooking out of the book--to be very honest, I haven't cooked out of it at all.  Well, that's until last week.  I asked my husband to choose a recipe out of there that we could cook together.  He chose the Sauteed Red Snapper with Raspberry Vinegar recipe.  Great choice!

Sauteed Red Snapper With Raspberry Vinegar

Ingredients: 

• 4 6-ounce red snapper fillets
• 1/2 cup flour seasoned with salt and freshly ground pepper for dusting
• 3 TBS Virgin olive oil
• 3 TBS sweet butter
• 1 small shallot, finely minced
• 1/4 cup raspberry vinegar
• 1/2 cup fish broth or clam juice
• 1/4 cup sliced mushrooms (the recipe didn't call for mushrooms but I sauteed them to add to the sauce)

Garnish (Optional):

• 4 lemon wedges
• 1 bunch watercress 

 Steps: 

1. Pat the fish dry and dust it with seasoned flour.
2. Heat the oil in the saute pan over moderately high heat.  Saute the fish for 5 minutes on one side.  Turn with the spatula, lower the heat, and saute for about 1 to 2 minutes, depending on the thickness of the fish.
3. Remove the fish to a warmed serving platter.  Melt the butter in the pan and saute the shallot [and mushroom] for 3 minutes, until soft.  Add the raspberry vinegar and broth or juice.  Simmer for 2 minutes and pour over the snapper.
4. We garnished it with raspberries

Recipe courtesy of Abigail Kirsch

Sauteed Red Snapper With Raspberry Vinegar

I was a little nervous at first because I've never cooked red snapper, but it turned out to be a delicious meal.  The snapper had so much flavor and was nice and crispy. I added mushrooms to the recipe and I think they soaked up the taste of the sauce and added something extra to the dish (my personal opinion, of course).

The best part about the meal was how easy and quick and it was.  So if you're crunched for time and want a tasty meal, I think this is a great option!


Enjoy!

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