Roasted Fillet Of Red Snapper
- 2 Red Snapper Fillets (thawed)
- 1 tbsp butter
- 2 Leeks, julienned
- 2 Shallots, finely diced
- 1 cup Belgium blond beer
- 1 cup fish stock
- 2 tomatoes, thinly sliced
- salt and pepper
- 1. Preheat oven to 400 deg F. Melt butter in a deep pan (I used a dutch oven). Add leeks and cook 2-3 min. Add shallots and let sweat for another 3-4 min. Add beer, season, then add fish stock*. Reduce. *Beer can be replaced w/additional cup of fish stock for 2 total cups.
- 2. Place fish fillets on top of leek/shallot mixture then place tomatoes attractively on top. Season fish and place into oven for 10-12 min.
- 3. When finished, place fish on a plate, add a little piece of butter in the sauce to thicken & smooth. Check seasonings and pour on fish.
- Serve immediately.
red snapper, butter, leeks, shallots, belgium blond beer, fish stock, tomatoes, salt
Taken from www.epicurious.com/recipes/member/views/roasted-fillet-of-red-snapper-50083727 (may not work)