Roasted Fillet of Red Snapper with a Light Beer Glaze
- 1 tablespoon butter, plus 1 teaspoon
- 2 leeks, white parts only, cut into julienne
- 2 shallots, finely diced
- 1 cup Belgium blond beer
- Salt and pepper
- 1 cup fish stock
- 2 (8 ounce) boneless fillet of red snapper
- 2 tomatoes, sliced thinly
- Preheat the oven to 400 degrees F.
- Melt the butter in a deep pan, add the leeks, and cook for 2 to 3 minutes.
- Then add the shallots and sweat for another 3 to 4 minutes.
- Add the beer, season, and then add the fish stock, reduce.
- Place the fish fillet on top of the leek/shallots mixture and place the slices of tomatoes attractively on top.
- Season the fish and place into the oven for 10 to 12 minutes.
- When finished, place the fish on a plate, add a little piece of butter in the sauce to thicken and smooth it, check the seasoning, and pour on the fish.
- Serve immediately.
butter, leeks, shallots, belgium blond beer, salt, fish stock, fillet of red snapper, tomatoes
Taken from www.foodnetwork.com/recipes/roasted-fillet-of-red-snapper-with-a-light-beer-glaze-recipe.html (may not work)