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Mariner's Menu

Sautéed Tropical Island Snapper

Recipe

  • 1 ½ pounds snapper fillets
  • salt
  • freshly ground white pepper
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • ¼ cup chicken broth
  • ¼ cup dark rum
  • ¼ cup pineapple juice
  • 2 teaspoons butter
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh basil

Lightly salt and pepper fillets. Heat oil in a large skillet. Add 2 tablespoons butter and heat. Lightly sauté fillets, flesh side down, until golden brown, about 4 to 5 minutes. Turn over and repeat. Drain on paper towels. Keep warm.

While fillets are cooking, in a small saucepan combine broth and rum. Heat and simmer for 2 minutes. Add pineapple juice, 2 teaspoons butter, ¼ teaspoon salt, ⅛ teaspoon pepper and basil. Spoon over warm fish.

Contributed by Joyce Taylor  MM2