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Poached Snapper Duglere

(8 servings)

  • 1 oz (2 Tbsp.) butter
  • 4/5 cup chopped yellow onion
  • 2 Tbsp. minced garlic
  • 2 2/3 cups sliced mushrooms
  • 1 cup + 5 Tbsp. dry white wine
  • 1 1/3 cup clam juice
  • 1 ½ cup diced tomato
  • 2 ½ Tbsp. chopped parsley
  • ¼ tsp. salt
  • pinch of black pepper
  • ½ tsp. garlic powder
  • ¼ tsp. ea. paprika and onion powder
  • pinch ea. cayenne and dry thyme
  • 1 2/3 Tbsp. cornstarch
  • ¼ cup water
  • 8- 6oz red snapper fillets
  • 2 ¼ Tbsp. lemon juice
  • 6 Tbsp. + 2 tsp. lemon juice
  • 6Tbsp. + 2 tsp. dry white wine
  • 1 cup + 5 Tbsp. vegetable stock
  • 1 ½ Tbsp. chopped parsley

Melt butter in a heavy-bottomed pan, add the garlic and onions and sauté until they are soft. Add the mushrooms and cook until the juices are rendered. Add the wine cook off the alcohol, approximately 5 minutes. Bring the sauce to a boil and reduce the liquid by half. Stir in the clam juice and the diced tomato and cook 3-5 minutes. Add all the spices and seasonings and bring to a boil. Make a slurry of the cornstarch with the cold water, stir it into the simmering liquid and cook until thickened.

Meanwhile put the poaching liquids in the bottom of a lidded pan large enough to hold all the fish without stacking them or a fish poacher. Bring liquids to a boil and carefully lay the fish in. Cover the pan and steam fish 6-8 minutes. Drain off the poaching liquid and ladle the sauce over the fillet, sprinkling with parsley before serving.

Per Serving: Calories: 213 Protein: 31gm Fat: 7gm

Carbohydrates: 6gm Sodium: 500mg

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