Red Snapper (Chinese-French Fusion)

Name: Red Snapper (Chinese-French Fusion)
Cook time: 20 min
Yield: 2 servings
Cuisine: United Kingdom
Ingredients: 2 (5 ounce) red snapper fillets; 1 teaspoon ground paprika; alt and ground black pepper to taste'; 3 tablespoons extra-virgin olive oil; 4 thin slices lemon, or more to taste; 1 large tomato, seeded and finely chopped; 3 shallots, chopped; 3 cloves garlic cloves, finely chopped; 1 lemon, zested; 1 teaspoon grated ginger; ½ cup dry white wine; 1 tablespoon butter

I wanted to create a red snapper dish that uses strong Asian flavors made subtle using simple French techniques. This dish truly exemplifies the perfect fusion of East and West. I am proud of this dish and you will be as well! Serve with steamed jasmine rice.

INGRIDIENT

2 (5 ounce) red snapper fillets

1 teaspoon ground paprika

salt and ground black pepper to taste

3 tablespoons extra-virgin olive oil

4 thin slices lemon, or more to taste

1 large tomato, seeded and finely chopped

3 shallots, chopped

3 cloves garlic cloves, finely chopped

1 lemon, zested

1 teaspoon grated ginger

½ cup dry white wine

1 tablespoon butter

DIRECTION

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Coat red snapper fillets with paprika, salt, and pepper.

Step: 3

Heat olive oil in a large skillet over medium-high heat. Add red snapper; cook until browned, 1 to 2 minutes per side. Transfer to a large baking dish; top with lemon slices.

Step: 4

Combine tomato, shallots, garlic, lemon zest, and ginger in the skillet; cook and stir until fragrant, about 1 minute. Stir in white wine. Season with salt and pepper. Add butter; reduce heat and simmer for 2 to 3 minutes. Pour mixture over red snapper.

Step: 5

Bake in the preheated oven until red snapper flakes easily with a fork, 15 to 20 minutes.

NUTRITION FACT

Per Serving: 511 calories; protein 32.5g; carbohydrates 22.1g; fat 28.4g; cholesterol 67.2mg; sodium 199.9mg.

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