Wednesday, June 15, 2011

Red Snapper in a Roasted Bell Pepper Cream Sauce

*** Before I begin, I want to apologize to my blog followers.  Things were hectic for a spell and further complicated by catastrophic computer issues.  I'm back and ready to get the great recipes as of late on the blog!  Thanks for checking in on me. 

You've heard it before.  When cooking, buy what's fresh and what looks good in the case.  My local fish monger had fresh red snapper and I chose to serve it with a roasted bell pepper cream sauce.

Now you can do it the long way and roast the bell peppers yourself over an open flame either on your gas range or on the grill, then put it in a closed brown paper bag for about 20 minutes and peel.  Like that's not a lot of work!!  Or, you can simply buy your roasted red bell peppers in the jar, like Mezzetta, which come from California and are very good quality.

Ding! Ding!  Table for two please!

1 lb red snapper fillets
2/3 C. roasted red peppers (Mezzetta)
2 cloves garlic
dash salt and pepper
1/2 C. white wine
2 T whipping cream
salt and pepper to taste
1 T. chopped flatleaf parsley

Remove fish from wrapper and rinse in cold water.  Pat dry with paper towel and set aside.  Combine the roasted red  peppers, garlic, salt and pepper in a food processor and pulse until combined.  Pour red bell pepper sauce into skillet over medium heat.  Add white wine and stir.  Add fillets and cover with lid.  Steam fillets over medium low heat until done, about 4 to 5 minutes.  Remove fillets onto serving plates. Going back to your sauce, turn off heat and add whipping cream and stir until combined.  Add salt and pepper to taste.  Spoon sauce over fish and sprinkle with chopped parsley. Serve warm.


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