Blue Nose Snapper

[jat]

Blue Nose Snapper

Blue Nose Snapper is a beautiful fish from Hawaii.

It is nothing like the snapper on most menus, which I

don't care for. I would suggest 2 sauces, a red one

and a green one, makes a colorful presentation. I would

suggest trying heating in the oven in papillote. You

can use foil, or a special cooking parchment paper.

I have not noticed a "foil" taste, but I will leave

that to your discretion.

Preheat oven to 450 degrees. Make a large foil bag.

Place 2 Tables. of olive oil on bottom.

Add 1/2 onion slices, and salt.

Next salt and pepper the snapper.

Add the snapper on top of the onions, add 1 star anise per bag.

Place 1 lemon wedge on top and 1 sprig of fresh thyme per

fillet.

For medium thickness, about 10 min, Add 5 more minutes

for a thicker piece. Check for doneness, it should feel

moist.

Note: You may add a little white wine if desired.

TWO SAUCES:

Parsley-Basil-Tarragon Sauce

1 cup Parsley, fresh

1/4 cup Basil, fresh

2-3 T. Tarragon, fresh

Rinse parsley well. Take off stems. Cook in simmering

water, then place in ice bath. Do a chiffonade with

the basil. About 4 leaves, rolled and sliced. Taragon

is added fresh to the blender.

To the blender:

Add 1/4 c. of cold water

1/2 t. salt

1/4 c. sherry vinegar

1/2 c. olive oil

BLEND very well, at least a minute. You do not have

to strain.

Shallot-Butter-Paprika Sauce

2T. shallots finely diced

2T. lemon juice

1/4 cup water

salt to taste

1/4 t. paprika

Cook in pan for a minute, THEN add 1/4 cup butter until

creamy.

Suggested plating:

Two sauces on opposite sides of plate. Add your favorite

vegetables, julienned shitakes, bok choy, fava beans.

Add fish on top, place lemon slice and some of the

onion sauce over fish, along with the thyme sprig.

Very delicious and very healthy.

Keywords: Fish, Easy

( RG810 )