Rouget Grill Beurre Nantaise Red Snapper with Butter Nantaise
Elevate your seafood dining experience with this exquisite recipe for Rouget Grill Beurre Nantaise, featuring tender red snapper fillets kissed by the grill and paired with a luxuriously creamy beurre Nantaise sauce. Perfectly seasoned and cooked until flaky, the red snapper's delicate flavors are beautifully complemented by the rich, tangy butter sauce, infused with white wine, white wine vinegar, and fragrant shallots. A drizzle of fresh lemon juice and a sprinkle of chopped parsley top off this French-inspired dish, creating a harmonious balance of zesty, savory, and buttery goodness. Whether you're planning a sophisticated dinner or a romantic evening, this quick yet elegant recipe is sure to impress. Serve with roasted vegetables or a crisp green salad for a full-course masterpiece. Keywords: grilled red snapper, beurre Nantaise, French seafood recipe, butter sauce fish, elegant dinner ideas.
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Recipe Information
Ingredients
- 4 pieces Red snapper fillets
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 milliliters White wine
- 50 milliliters White wine vinegar
- 2 pieces Shallots (finely chopped)
- 200 grams Unsalted butter (cold, cut into cubes)
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat a grill or grill pan to medium-high heat.
Brush both sides of the red snapper fillets with olive oil and season with salt and black pepper.
Place the fillets skin-side down on the grill and cook for 3-4 minutes per side until the fish is opaque and flakes easily with a fork. Remove from the grill and keep warm.
In a small saucepan, combine white wine, white wine vinegar, and shallots. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain.
Reduce the heat to low and begin adding the cold butter cubes to the saucepan, a few at a time, whisking constantly to emulsify the sauce. Continue adding butter until the sauce is creamy and smooth.
Stir in the lemon juice and season the beurre Nantaise sauce with additional salt to taste.
To serve, place a grilled red snapper fillet on each plate and spoon the beurre Nantaise sauce generously over the top.
Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
2238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.4 g | 251% | |
| Saturated Fat | 109.1 g | 546% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 2212 mg | 96% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.0 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 43.2 mcg | 216% | |
| Calcium | 176 mg | 14% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1560 mg | 33% | |
*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.
