Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood/Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 C. bottled clam juice
1/4 C. dry white wine
1/2 C. heavy cream
2 Fillets red snapper (about 6 oz. each)
salt
2 Tbsp. unsalted butter
2 Tsp. green peppercorns
packed in brine or vinegar
drained and rinsed
Preheat oven to 400 degrees. In a small saucepan combine the
clam juice and white wine. Boil over high heat until reduced
to 1/4 cup, about 5 minutes. Add the cream and continue to
boil, stirring occasionally, until the sauce is reduced to 1/3
cup, about 10 minutes. Keep warm over low heat. Meanwhile,
butter 2 pieces of foil large enough to wrap each fillet.
Place the fillets on the buttered foil, sprinkle lightly with
salt and dot the fillets with butter. Fold to seal the foil
and place the packets on a baking sheet. Bake in the middle of
the oven for 12 minutes. Just before serving, add the green
peppercorns to the sauce. Heat briefly to warm through.
Remove snapper from foil and place on warm plates. Pour the
sauce over the fish and serve hot.
