Red Snapper With Mustard Caper Sauce
A flavorful red snapper dish topped with a tangy mustard caper sauce, perfect for seafood lovers seeking a bright, creamy accompaniment for elegant or casual meals.
Ingredients
Instructions
- Combine sugar, dry mustard, and salt.
- Beat into egg yolks or Egg Beaters.
- Put the mixture into a blender and gradually add oil, 1/4 teaspoon at a time, until thick and creamy.
- Add lemon juice, chopped capers, and onion to the sauce.
Tips & Substitutions
For a creamier sauce, blend the ingredients longer to incorporate more air. If you don't have dry mustard, you can use Dijon mustard as a substitute, but reduce the amount slightly. For those avoiding raw eggs, Egg Beaters are a great alternative. When cooking the red snapper, ensure the pan is hot before adding the fillets to achieve a nice sear.
Serving Suggestions
Serve the red snapper with mustard caper sauce alongside a fresh salad, like Hot Or Cold String Bean Salad, for a balanced meal. This dish pairs well with roasted vegetables or a light grain, such as quinoa or couscous, to soak up the flavorful sauce. For a Mediterranean twist, consider serving with a side of Spanakapitta.
Storage & Reheating
Store any leftover red snapper and sauce in an airtight container in the refrigerator for up to 2 days. To reheat, place the snapper in a preheated oven at 350°F until warmed through, about 10-15 minutes. Avoid microwaving as it can dry out the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Red Snapper With Mustard Caper Sauce contains roughly 1084 calories, with 4g protein, 1g carbohydrates, and 120g fat. Note that it is relatively high in sodium, at 2116mg per serving (92% 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 fillets for this recipe?
Yes, you can use frozen red snapper fillets. Just be sure to completely thaw them in the refrigerator before cooking to ensure even cooking. Pat them dry to remove excess moisture before seasoning.
What can I substitute for capers if I don't have any?
If you don't have capers, you can use chopped green olives or a bit of pickled green peppercorns as a substitute. Both options will add a similar briny flavor to the sauce.
Can I make the mustard caper sauce in advance?
Yes, you can prepare the mustard caper sauce ahead of time. Store it in the refrigerator for up to 2 days. When ready to use, give it a good stir and adjust the seasoning if necessary before serving.
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).