Butter Poached Red Snapper Mediterranean

Fresh fish, fresh tomatoes, fresh spinach; you can practically feel the Mediterranean sea air.

The key to this dish is freshness. Fresh fish, fresh spinach, fresh tomatoes. The subtle poaching of the fish in butter combines with some light Mediterranean ingredients to make a deliciously flavored butter sauce, and served on a bed of fresh wilted spinach, finished with some crumbled feta cheese and balsamic vinegar. The dish cooks in just minutes, so have everything ready to go before you start cooking, which is the French kitchen concept of mis en place.

Better Poached Red Snapper Mediterranean

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Yield: 2

Author: Major Walloughby

Fresh fish, fresh tomatoes, fresh spinach; you can practically feel the Mediterranean sea air.

Ingredients

For the Red Snapper

• 2 5-oz filets fresh Red Snapper
• 1 stick unsalted butter
• 1 medium tomato, diced
• 1/2 tsp garlic, minced
• 6 green olives sliced
• 6 Kalamata olives, sliced
• 3 tbsp capers, drained
• 2 tbsp dry white wine
• 1 tbsp fresh lemon juice
• 1 tbsp dried parsley or 2 tbsp fresh
• 1/8 tsp seasoned black pepper (like, Lawry's)

For the Spinach

• 16 oz fresh baby spinach
• 1/2 medium shallot, finely minced
• 3 tbsp IGP balsamic vinegar
• 3 tbsp crumbled feta cheese
• 1/8 tsp fine sea salt
• 7-8 grinds freshly cracked black pepper
• 3 tbsp olive oil

Instructions

For Red Snapper & Spinach (Cook Simultaneously)

1. Melt the butter in a medium sized skillet over medium heat. You want the butter gently simmering, not scorching hot and sputtering.
2. In another large skillet that has a tight fitting lid, heat the olive oil over medium high heat. When the oil is hot, sauté the shallots until showing a little caramelization, 3-5 minutes
3. When the shallots are giving off some color, pour in the vinegar, put in the fresh spinach and put on the lid. Turn the heat down to medium.
4. Keep an eye on the spinach and when the leaves begin to collapse, use a pair of tongs to turn them over and allow them to wilt down thoroughly. This will only take a couple of minutes.
5. When the spinach has thoroughly wilted, remove the lid and allow the heat to reduce the liquid to all but a couple of tablespoons.
6. Meanwhile, lay the snapper gently into the melted butter and allow to poach gently for about 2 minutes.
7. Turn the fillets over and then put all the remaining ingredients for the snapper into the butter mixture and allow them to gently sauté and heat through, another 2-3 minutes.
8. When the spinach is done, toss in the feta cheese.
9. Lay out a portion of the spinach onto a dinner plate. Top with the poached Red Snapper filet.
10. Top with a healthy spoonful of the tomatoes and vegetables, then spoon some of the butter sauce on top of and around the filet.

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Seafood, Fish, Red Snapper, Mediterranean

Seafood & Fish

Mediterranean