Ingredients
FOR THE FISH:
- 2 pounds wild red snapper fillet
- 1 lemon for cleaning the fish
- 1 shallot chopped
- 1-1/2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon paprika
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 1/2 cup white wine
FOR THE SHRIMP SAUCE:
- 1 pound shrimps cleaned and tails removed
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup shallots chopped
- 1/2 cup white wine
- 5 ounce cold butter cut into five one ounce pieces
- 1 tablespoon extra virgin olive oil
Instructions
FOR THE FISH:
- Preheat the oven to 425 degrees.Note: Use the roast setting if your oven has that option.
- In a bowl add the red snapper. Cut the lemon in two and squeeze the juice all over the fish. Use coldest tap water to soak the fish for about 15 minutes.
- Rinse the fish and dry it with paper towel. Season the fish on both sides with the salt, black pepper, and paprika.
- In a six-quart saute pan, over medium-low flame, add the olive oil and butter.Note: do not allow the butter/oil to smoke but it should be hot.
- Add the shallot and sauté for four to five minutes until translucent and fragrant.
- Add the white wine. Raise the flame to medium. Bring wine to a boil. Simmer for one to two minutes.
- Remove the pan from the stove. Add the fillet one at a time, coating both sides with the wine and shallot mixture.Note: I used two red snapper fillets that were approximately one pound each.
- Place the pan with the fillets in the oven and bake for 15 minutes. Fish should flake easily when using a fork but it will still be moist.Note: If you are using smaller fillets you will need to adjust the cooking time because they will cook faster.
FOR THE SHRIMP SAUCE:
- While the fish is roasting, season the shrimp with the salt and black pepper.
- In a frying pan or sauce pot, heat the olive oil over medium-low flame.
- Add the shallots and sauté for about four to five minutes until translucent and fragrant.
- Add the white wine. Bring to a boil. Reduce heat and simmer until wine is reduced to about half.
- Add the butter, one ounce at a time. Use a wooden spoon to incorporate into the wine. Wait until the butter is fully incorporated. Continue the process until all the butter is incorporated.
- Add the shrimp. Cook for six minutes, stirring two to three times until the shrimp is no longer opaque.
- PLATE THE FISH AND TOP WITH THE SAUCE:Remove the fish from the oven. Using a fish spatula, carefully transfer the fish to a platter. Pour the shrimp sauce all over the fish.Serve, Eat and Enjoy!Note: I use two spatulas since these fillets were big. It prevented the fish from breaking apart while transferring to the serving dish.
