Heather Johnston, food and wine blogger and recent YouTube Editor's Pick, demonstrates how to make a simple and delicious Red Snapper in Brown Butter Sauce and pairs it with an excellent South African Chenin Blanc.
Hi, its Heather and today I am making snapper man yen, just one of my favorite dishes for summer because it is easy, quick & delicious. I am serving it with Israeli couscous, which again is very fast - 10 minutes, and asparagus.
The asparagus can be a little tricky with wine, so I'm going to roast mine which brings up the sugars and makes it a bit more mellow. If you are afraid of turning on your oven in the heat, by all means grill it, but don't steam it.
I am going to start with the snapper fillets, skin on. And just because its a filet, does not mean its boneless. Typically there are about 4-5 pin bones here on the top. So, I am going to take pliers that I got right from my hardware store and carefully pull them out now. You can get fish tweezers but you don't need to. These work really well. One last thing we need to do is sort of cut it down to size because this is bit big to flip. So I am just going to cut it on the bias so it looks nice and there you have it, your fish is prepped. We are ready to cook.
