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Snapper
Recipe -
Mediterranean
Fillets of
Sea Bass - Lubina With Plump Prawns
Great Snapper Recipe with Plump
Prawns and a
special reduced sauce.
You can use any firm white fleshed fish for this dish - I often use Sea
Bass - Lubina in Spain and - Loup de Mer in France. This is about the
nearest thing we can get to Snapper here in the Mediterranean.
It's important to leave the skin on as the crispy skin contrasts
greatly with the firm white flesh and the Juicy Shrimp.
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Ingredients
for Four People
4 Snapper or sea bass fillets - about
6ozs./150g. each, scaled but skin on.
16 Large prawns (shrimp) shelled - about
1lb./450g.
For
the Sauce.
2 Shallots finely chopped
2 Large tomatoes seeded and skinned
4fl.ozs./1/2 a cup each of dry white
wine and white
wine vinegar
1 Teaspoon of honey
1 Teaspoon of dried dill
Salt and black pepper to taste
Extra virgin olive oil to fry
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In a small saucepan reduce the
wine and vinegar with the shallots until only a few sticky tablespoons
remain.
Add the
tomatoes and cook for two minutes.
Add the honey,
dill, salt and pepper to taste.
Keep it warm.
Now
cook your fish.
Make 3 or 4
diagonal cuts on the skin of your Fillets - see photo - this will stop
them curling up in the pan.
Now, medium non stick fry pan fry the
fillets -in a little of the olive oil over med/high heat - skin side
down - until the skin
is crisp and browned.
Turn them over
and cook for a further two minutes - until just cooked through.
Remove from
the pan and keep warm.
Meanwhile -
gently fry the prawns in the oil until just pink and cooked through.
Now spoon
equal amounts of the sauce on to four warm Dinner plates - place your
fish fillets on top and arrange the prawns around the plate.
We bought this non-carcinogenic Le Creuset fry pan 3 years ago because
we were fed up with crumbling dangerous teflon on past purchases! We
have used it regularily on the hob and in the oven and it is still
perfect and non stick. Well worth the investment.
Serve
and Enjoy
Ask Pam
if you have any recipe queries.......she loves to help.
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For
the Sauce.
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Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.