Photo: Becky Luigart-Stayner; Styling: Cindy Barr

The tangy sauce is a nice match for sweet snapper. You can substitute halibut or other firm white fish if you prefer. Garnish with chopped fresh chives for a nice presentation. If you want to echo the flavor of the sauce and pump up the flavor of the broccoli, after steaming, toss it with a bit of grated lemon rind and extra-virgin olive oil. Serves: 8
Beurre Blanc
Sautéed snapper
Heat 1 tablespoon canola oil in a large sauté pan over medium-high heat. Sprinkle 8 (6-ounce) red snapper fillets evenly on both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Add fish to pan, and sauté 3 minutes on each side or until desired degree of doneness.
Steamed broccoli

Pinot gris

Low-fat pound cake

MyRecipes
March 24, 2010

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