Red Snapper Supreme
Red Snapper Supreme features tender fillets poached in white wine and water, then finished with a rich butter sauce, mushrooms, zucchini, and a crunchy bread crumb topping, perfect for elegant dining.
Ingredients
- 1 1/2 lb. red snapper fillets ⓘ
- 1 tsp. salt ⓘ
- 1 tsp. freshly ground black pepper ⓘ
- 1/2 cup water ⓘ
- 1/2 cup dry white wine
- 9 Tbsp. butter ⓘ
- 1/4 cup flour ⓘ
- 1 Tbsp. scallions, finely chopped ⓘ
- 1/2 cup celery, finely chopped ⓘ
- 1/4 cup parsley, finely chopped ⓘ
- 1/4 tsp. crushed red pepper ⓘ
- 1/2 cup half and half ⓘ
- 1/4 cup whipping cream ⓘ
- 8 large mushrooms, sliced ⓘ
- 1 medium zucchini ⓘ
- 1/4 cup French bread crumbs ⓘ
- 1/4 c. French bread crumbs ⓘ
Instructions
- Season the red snapper fillets with salt and freshly ground black pepper.
- Arrange the fillets in a 9 x 13-inch baking dish.
- Pour the white wine and water around the fillets.
- Cover with wax paper and poach in a 400°F (200°C) oven for about 15 minutes.
- Remove the fish to a buttered oval baking dish large enough to hold the fillets in a single layer.
- Reduce the pan juices to 1/4 cup.
- In a saucepan, melt 9 tablespoons of butter and stir in 1/4 cup of flour.
- Gradually add the poaching liquid to the butter-flour mixture, stirring constantly to make a sauce.
- Add 1/4 cup chopped scallions, 1/2 cup finely chopped celery, 1/4 cup chopped parsley, and 1/4 teaspoon crushed red pepper.
- Stir in 1/2 cup half and half and 1/4 cup whipping cream, season with salt and pepper to taste.
- Sauté sliced mushrooms and chopped zucchini in a separate pan until tender.
- Add the vegetables to the sauce and cook briefly.
- Top the fish with the vegetable sauce, sprinkle with 1/4 cup French bread crumbs.
- Bake until the topping is golden and bubbly.
Tips & Substitutions
For a lighter sauce, consider replacing some of the butter with olive oil. You can substitute the red snapper with other firm white fish like cod or halibut. Fresh herbs like dill or tarragon can enhance the flavor profile. If you prefer added spice, a dash of cayenne or some chopped jalapeños can elevate the dish. For a unique twist, try adding a splash of lemon juice to the sauce.
Serving Suggestions
Serve the Red Snapper Supreme alongside a light salad or steamed vegetables for a balanced meal. It pairs beautifully with a glass of dry white wine, enhancing the flavors of the dish. For a heartier option, consider serving it with garlic mashed potatoes or a side of rice. For more seafood recipes, browse our collection to find more delicious pairings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish and sauce in a baking dish and cover with foil. Heat in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. This will help maintain the moisture and flavor of the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Red Snapper Supreme contains roughly 1741 calories, with 102g protein, 239g carbohydrates, and 56g fat. It is an excellent source of vitamin C (384% of the Daily Value), dietary fiber (281% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen red snapper for this recipe?
Yes, you can use frozen red snapper. Just make sure to thaw it completely in the refrigerator before cooking. This will ensure even cooking and reduce the risk of overcooking the fish, which can result in a dry texture.
What can I do if I don't have dry white wine?
If you don't have dry white wine, you can substitute it with additional water or use chicken or vegetable broth for a similar flavor. For a non-alcoholic option, a mixture of white grape juice and vinegar can also work. Adjust the seasoning accordingly to maintain the dish's balance.
How can I make this dish dairy-free?
To make this dish dairy-free, substitute the butter with a plant-based margarine or olive oil. Use coconut cream or a dairy-free half-and-half alternative in place of the half-and-half and whipping cream. Ensure that the bread crumbs are also dairy-free, and you can still achieve a delicious result.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).