Steamed Snapper Fillets and Cilantro and White Wine Sauce
Recipe
- 6 medium snapper fillets
- Salt
- freshly ground white pepper
- 1 cup chopped fresh cilantro
Prepare White Wine Sauce and keep warm.
Cut fillets into halves. Sprinkle with salt, pepper and cilantro. Place in one layer on oiled steamer rack above boiling water. Steam for about 10 minutes, or until fish flakes easily with a fork. Serve with White Wine Sauce.
White Wine Sauce
- 1 ⅔ cups dry white wine
- 1 tablespoon chopped green onion
- 1 tablespoon chopped fresh parsley
- 2 tablespoons butter
- 3 tablespoons flour
- ⅔ cup chicken broth
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon freshly ground white pepper
Heat ⅔ cup wine in small saucepan over medium heat. Add onion and parsley and simmer until reduced by half.
Meanwhile, melt butter in small saucepan over medium heat. Add flour and stir until smooth. Slowly add broth and remaining 1 cup wine, stirring to blend. Cook over low heat, stirring until sauce is smooth and thick.
Strain onion and parsley mix. Add liquid to sauce and mix well. Add cream gradually, stirring constantly. Add salt and pepper. Simmer, continuing to stir, until sauce is desired consistency. Spoon over steamed fillets.
Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
