Yellowtail Snapper With Mango-tequila Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Snapper Fillets (6 Ounces Each), Skinned
1 cup: Cornmeal,
2 tbsp: Extra-Virgin Olive Oil, Divided
2: Shallots, Chopped Fine
3 tbsp: Tarragon Wine Vinegar,
1/4 cup: Tequila,
1 cup: Chicken Stock,
1/4 cup: Orange Juice Concentrate,
1 1/2 cup: Mangoes, Diced
2 tbsp: Fresh Chives, Chopped
Salt And Freshly Ground Pepper To Taste,
Directions:
1. Heat oven to 375 degrees. Dip each fish fillet in the cornmeal and dust
off excess.
2. In an oven-proof saute pan large enough to hold the fillets without
crowding, heat 1 tablespoon of the olive oil. Add the snapper and saute for
1 minute. Turn fillet over; then transfer the pan to the oven, and bake the
fish for 4 to 5 minutes. the fish should then be opaque, not translucent.
3. While the fish is baking, in a medium saucepan, heat 1 tablespoon olive
oil. Sweat the shallots and when translucent, add the vinegar. Let reduce
until almost dry. Add the tequila and let reduce by half. Stir in the
stock, orange juice concentrate and mangoes. Let simmer for 5 minutes.
4. Pour into blender and process until very smooth. Add the chives and
adjust the seasoning.
5. Spoon about 2 tablespoons of sauce onto each dinner plate and set the
cooked fish in the center. For a beautiful presentation, decorate with
diced mango, or with purple basil and chives.
Chicago Tribune Magazine, 12/14/97 Adapted from "Incredible Cuisine"
Recipe by: Jean-Pierre Brehier
Posted to MC-Recipe Digest V1 #1027 by Carriej999 on
Jan 21, 1998
Source from luhu.jp
off excess.
2. In an oven-proof saute pan large enough to hold the fillets without
crowding, heat 1 tablespoon of the olive oil. Add the snapper and saute for
1 minute. Turn fillet over; then transfer the pan to the oven, and bake the
fish for 4 to 5 minutes. the fish should then be opaque, not translucent.
3. While the fish is baking, in a medium saucepan, heat 1 tablespoon olive
oil. Sweat the shallots and when translucent, add the vinegar. Let reduce
until almost dry. Add the tequila and let reduce by half. Stir in the
stock, orange juice concentrate and mangoes. Let simmer for 5 minutes.
4. Pour into blender and process until very smooth. Add the chives and
adjust the seasoning.
5. Spoon about 2 tablespoons of sauce onto each dinner plate and set the
cooked fish in the center. For a beautiful presentation, decorate with
diced mango, or with purple basil and chives.
Chicago Tribune Magazine, 12/14/97 Adapted from "Incredible Cuisine"
Recipe by: Jean-Pierre Brehier
Posted to MC-Recipe Digest V1 #1027 by Carriej999
Jan 21, 1998
Source from luhu.jp
Tags
Seafood