Hank49:
I caught a nice 8-10lb snapper on Sunday and broiled the fillet, basted with garlic and butter (margarine). Then added some lime and seasonal etc. but something was missing. Anyone have a special buttery, garlicy, maybe white wine..recipe? Or any really good snapper/grouper recipes?
Snapper is good. Really fresh snapper is really good. My way of dealing with good fish is to keep it very simple.
Try a Snapper saute a la meuniere.
Chop some parsley. (yes, parsley)
Set out a nice knob of butter. No, you can't use margarine.
Cut up a lemon, and set aside.
Put your dinner plates in the oven, to heat them. (cold plate = cold food)
Now, season your fish, dust it with flour, and place in a hot saute pan, presentation side down. No use using expensive olive oil for this. Canola is great.
brown, then turn.
When done, lift the filets out with a flexible spatula, place the fish on a napkin or paper towel.
Drain the oil from the pan. (move fast here... the fish is cooling)
Drop in your butter and swirl the pan over med heat until the butter begins to turn nut brown. With your other hand
plate the fish, squeeze on the lemon juice liberally, and sprinkle liberally with the parsely.
At the table, (careful of anyone's shirt - splatter) pour the hot brown butter over the fish.
The hot butter will foam up, eseentially frying the parsley, and the reultant sauce is, in my opinion, the perfect companion for delicate flavored fish.
This is short on ingredients and time, a bit tricky on timing the first time you do it. After that, your dining companions will think you are a genius.
Jim