Red Snapper Fillets with Almond, Paprika and Herb Sauce
NOTE
Did you know that, as it grows in popularity, snapper is increasingly becoming a generic term for white fish? One major benefit of red snapper is that it’s a lean protein choice. The calorie counts are lower when compared with other fish due to its very low fat content.
Another favorite way of preparing red snapper is en papillote. The fish is sealed in a parchment pouch and baked in the oven with vegetables. En papillote is a steaming method commonly used in French cooking, which helps prepare moist and flaky fish in a short amount of time.
Ingredients
- 1 small head of garlic about 6 cloves
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup fresh chopped oregano
- ¼ cup fresh chopped mint
- 1/2 cup ground blanched almonds
- 3 Tbsp extra-virgin olive oil
- 2 tsp paprika
- 2 cups hot fish or vegetable stock
- 4 8- ounce red snapper striped bass or other firm white fish fillets
Instructions
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Using a mortar and pestle or a food processor, pulverize the garlic, herbs, almonds, paprika and one tablespoon of olive oil to a paste.
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Heat the remaining oil in a large, heavy skillet and add the paste. Stir for a few minutes to release the aromas of the nuts and herbs. Slowly add the hot broth, stirring all the while. Raise the heat when all the broth is in the skillet, bring to a boil, reduce heat to low and stir until the mixture thickens, about 10 -12 minutes.
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While the sauce is simmering, preheat the oven to 350F and lightly oil a shallow baking dish large enough to hold the fish in one layer. Place the fish on the bottom of the dish, cover evenly with remaining sauce and bake for about 12 minutes, or until the fish is flaky. Serve immediately.
