Best 3 Rouget Grill Beurre Nantaise Red Snapper With Butter Nantaise Recipes
Embark on a culinary journey to the vibrant shores of France with our delectable Red Snapper with Butter Nantaise. This classic dish, known as "Rouget Grill Beurre Nantaise" in French, tantalizes taste buds with its perfectly grilled red snapper fillets swimming in a rich, flavorful butter sauce. Accompanying this main course are two equally enticing recipes: a medley of sautéed spinach and a refreshing orange salad with a hint of mint. Prepare to indulge in a delightful symphony of flavors that will transport you to the heart of French cuisine.
Check out the recipes below so you can choose the best recipe for yourself!
ROUGET GRILL BEURRE NANTAISE - RED SNAPPER WITH BUTTER NANTAISE
From Benson & Hedges "100 Restaurant Recipes", circa 1978. It was served at Le Manoir in New York City.
Provided by Jackie 6
Categories European
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine salt, pepper, 1/4 tsp thyme, bay leaf & lemon juice. Rub inside of cavity of fish. Rub outside of fish with a little oil & sprinkle with salt & 1/4 tsp thyme. Place in greased baking pan. Bake in 350 deg oven for 45 to 60 minutes.
- While the fish is cooking, make your sauce. In a small pan combine shallots, vinegar & wine. Bring to boiling; boil until reduced to 3 T. Discard solids. In a 3-quart saucepan, boil cream until reduced to 3/4 cup. Add strained wine liquid. Serve over fish.
BEURRE NANTAIS (HERB BUTTER SAUCE)
Provided by Craig Claiborne
Categories condiments
Time 10m
Yield About 1 3/4 cups
Number Of Ingredients 11
Steps:
- Combine shallots, vinegar, quarter teaspoon pepper and water in 4-cup saucepan. Bring to boil and simmer until liquid is reduced by about half. If mixture becomes too dry, add a little more water.
- Cut butter into inch cubes. Add about a third to sauce, stirring vigorously, and cook over low heat. Do not let this sauce boil, or it will curdle. Continue adding butter, about a third at a time. Continue stirring until butter is melted. Beat constantly until butter sauce is piping hot.
- Remove from heat, and stir in the tarragon, chervil, parsley and lime or lemon juice, beating. Add salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 20 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 12 grams, Sodium 88 milligrams, Sugar 0 grams, TransFat 1 gram
RED SNAPPER WITH SWEET AND HOT PEPPER SAUCE
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat one tablespoon of the oil in a heavy saucepan. Add the red peppers, green chili and onion and saute over low heat until soft, but not brown. Stir in the garlic, cook a few seconds longer, then add the water. Allow to simmer about 20 minutes, until the peppers are very tender.
- Meanwhile, preheat a grill or broiler and oil the rack. Mix the lime juice with two tablespoons of the olive oil and brush over the fish. Allow to marinate until ready to cook the fish.
- When the peppers are tender, puree the contents of the saucepan in a food processor or blender. Season with the paprika and to taste with salt and pepper. Stir the last tablespoon of the olive oil. Return to saucepan and simmer, then cover to keep warm.
- To grill the fish, place the fish on the grill skin side up. Cook about six minutes, until the fish is lightly seared. Using a large spatula, turn the fish, cook very briefly on the other side, then transfer to warm plates. To broil the fish, broil it skin side down until the fish is cooked through and lightly seared, six to eight minutes. Do not turn it. Transfer the fish to a warm plate.
- To serve, spoon some of the pepper sauce over and around the fish and garnish with coriander.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 788 milligrams, Sugar 3 grams
Tips:
- Choose the freshest red snapper you can find. Look for fish with bright, clear eyes, firm flesh, and a mild, briny smell.
- Scaling and gutting the fish yourself is not difficult, but it can be messy. If you're not comfortable doing it, you can ask your fishmonger to do it for you.
- Be sure to rinse the fish thoroughly after scaling and gutting it. This will help remove any remaining scales or blood.
- Season the fish with salt and pepper before cooking. This will help enhance the flavor of the fish.
- Cook the fish over medium-high heat. This will help create a crispy skin and prevent the fish from overcooking.
- Baste the fish with butter while it's cooking. This will help keep the fish moist and prevent it from drying out.
- Serve the fish immediately with your favorite sides. Some popular sides for red snapper include roasted vegetables, mashed potatoes, and rice.
Conclusion:
Red snapper is a delicious and versatile fish that can be cooked in a variety of ways. Whether you're grilling, baking, or frying it, red snapper is sure to please everyone at your table. So next time you're looking for a healthy and delicious seafood option, give red snapper a try!
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