Red Snapper in Wine Sauce
Elevate your seafood game with this elegant Red Snapper in Wine Sauce recipe—a true showstopper for any dinner table. Featuring tender, flaky red snapper fillets pan-seared to perfection and bathed in a luxurious white wine sauce infused with garlic, shallots, fresh thyme, and zesty lemon juice, this dish strikes the perfect balance of brightness and depth. Ready in just 35 minutes, this recipe is ideal for both weeknight dinners and special occasions. Serve it with a side of steamed rice, roasted vegetables, or crusty bread to soak up every last drop of the velvety sauce. Whether you’re hosting or indulging in a quiet meal at home, this red snapper will dazzle with its vibrant flavors and gourmet presentation.
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Recipe Information
Ingredients
- 4 fillets (about 6 oz each) Red snapper fillets
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 1 cup Dry white wine
- 3 cloves (minced) Garlic
- 1 small (finely diced) Shallot
- 2 tablespoons Fresh lemon juice
- 2 tablespoons (finely chopped) Fresh parsley
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (freshly ground) Black pepper
Instructions
Rinse the red snapper fillets under cold water and pat them dry with paper towels. Season both sides with salt and freshly ground black pepper.
In a large nonstick skillet, heat the olive oil over medium heat. Once hot, add the fillets skin-side down and cook for 3-4 minutes per side, or until the fish is golden and flakes easily with a fork. Remove the fillets from the skillet and set them aside on a plate, keeping them warm.
In the same skillet, lower the heat to medium-low and melt the butter. Add the minced garlic and diced shallot, and sauté for 2-3 minutes, or until fragrant and softened.
Pour in the dry white wine and bring it to a gentle simmer. Let it reduce by about half, approximately 5-7 minutes.
Stir in the fresh lemon juice, parsley, and thyme. Let the sauce simmer for an additional 2 minutes to combine the flavors. Adjust seasoning with salt and pepper to taste.
Return the cooked red snapper fillets to the skillet, spooning the wine sauce over the top to coat. Allow them to heat through for about 2-3 minutes.
Transfer the fillets to serving plates and drizzle additional wine sauce on top. Garnish with extra parsley if desired and serve immediately with your choice of sides, such as rice, roasted vegetables, or crusty bread.
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 4.3 g | 2% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.3 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 17.1 mcg | 86% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 610 mg | 13% | |
*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.
