Opakapaka Snapper with Green Grapes
Delight your taste buds with this elegant Opakapaka Snapper with Green Grapes, a recipe that blends delicate flavors with a touch of sophistication. The tender Opakapaka snapper fillets are lightly dredged in flour and pan-seared to golden perfection before being enveloped in a velvety white wine and butter sauce. Halved green grapes lend bursts of natural sweetness, complemented by fragrant shallots, garlic, and a hint of lemon juice for a bright, zesty finish. This 35-minute dish is perfect for a quick yet impressive dinner, pairing beautifully with steamed vegetables, fluffy rice, or creamy mashed potatoes. Elevate your seafood repertoire with this unique and gourmet creation, perfect for entertaining or treating yourself to a fine dining experience at home!
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Recipe Information
Ingredients
- 4 fillets Opakapaka snapper fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely minced
- 2 cloves Garlic, minced
- 0.5 cup Dry white wine
- 0.5 cup Chicken or fish stock
- 1 cup Green grapes, halved
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Pat the Opakapaka snapper fillets dry with a paper towel. Season both sides with salt and black pepper.
Lightly dredge the fillets in all-purpose flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the snapper fillets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the fillets from the skillet and set aside on a plate loosely covered with foil.
In the same skillet, lower the heat to medium and add 2 tablespoons of unsalted butter. Stir in the minced shallots and garlic, cooking for 1-2 minutes until fragrant and softened.
Pour in the dry white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
Stir in the chicken or fish stock and bring the mixture to a gentle simmer. Add the green grapes to the skillet and cook for 2-3 minutes, letting them soften slightly.
Return the cooked snapper fillets to the skillet, spooning some of the sauce and grapes over the top. Let the fillets warm through for 1-2 minutes.
Stir in the remaining tablespoon of butter along with the fresh parsley and lemon juice. Taste the sauce and adjust the seasoning with more salt or lemon juice if needed.
Serve the snapper fillets immediately on plates, spooning the sauce and grapes over each portion. Pair with steamed vegetables, rice, or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 3052 mg | 133% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 25.6 g | ||
| Protein | 97.6 g | 195% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 121 mg | 9% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1802 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
