Red Snapper with Sun-Dried Tomato Sauce

I love red snapper season because my husband always comes home with some yummy fish right out of the Gulf of Mexico. Unfortunately the season is short, but that doesn't stop us from stocking up fillets in the freezer. Red snapper is a very mild white flaky fish, so feel free to substitute your favorite white flaky fish in this recipe.

One of my favorite ways to dress up mild fish is with a tasty sauce. This is probably one of my favorite sauce recipes (and my man agrees) that I've tried, and I'll definitely be making it again. It's creamy, and the sun-dried tomatoes add a nice acidic and fruity flavor. Serve on top of freshly steamed asparagus or your favorite vegetables. It would also be good on top or mashed potatoes or polenta (or anything else to sop up the yummy sauce).


Red Snapper with Sun-Dried Tomato Sauce
makes 4 servings


Ingredients:
1/4 cup unsalted butter
4 red snapper fillets
Salt and Pepper, to taste
1 Tablespoon lemon juice
1/4 cup finely chopped green onions
2 Tablespoons unsalted butter
1/2 cup clam juice
1/2 cup white wine
3 Tablespoons chopped drained oil-packed sun-dried tomatoes
1 cup whipping cream

Directions:
Melt 1/4 cup butter in a 9x13-inch baking dish in a 425-degree F oven.

Season the fillets with salt and pepper; drizzle with the lemon juice. Place in the prepared baking dish.

Bake the fillets for 5 to 7 minutes on each side or until the fish flakes easily. Arrange the fillets on warm plates.

Saute the green onions in 2 tablespoons butter in a saucepan until tender. Add the clam juice and white wine; mix well. Bring to a boil, reduce heat slightly.

Cook until the sauce is reduced to 1/2 cup, stirring frequently. Add the sun-dried tomatoes and cream. Bring to a boil, stirring constantly, reduce heat.

Cook until the sauce is reduced to 3/4 cup, stirring frequently. Pour over the fillets.

Source: True Grits: Tall Tales and Recipes from the New South