Snapper with Brown Butter Vinaigrette

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
275
protein 
28 g
sodium 
522 mg
carbohydrates 
19 g
fat 
9 g
fiber  
5 g
cholesterol 
55 mg
Servings 
4
Ingredients 

Brown Butter Vinaigrette
1 cup minced shallots
½ cup unsalted butter
½ cup fresh lemon juice
½ cup water
2 tsp lemon zest
1 tsp cane sugar
1 tsp sea salt
½ tsp freshly ground black pepper
2 Tbsp chopped Italian parsley

1 lb red snapper, cut into 4 equal portions
¼ tsp salt
¼ tsp black pepper
1 tsp extra virgin olive oil
1⅓ cups Herbed Quinoa
2 cups steamed sugar snap peas

Instructions 
  1. Preheat oven to 350F.
  2. Place shallots in a strainer and submerge in a small pan of boiling water for 5 seconds until blanched.
  3. In a small sauté pan, over medium heat, sauté butter until it turns brown.  
  4. Place blanched shallots, lemon juice, water, zest, sugar, salt and pepper in a blender and puree. Slowly drizzle in brown butter. Stir in parsley at the end.
  5. Season fish with salt and pepper.
  6. Heat a large sauté pan over medium-high heat until it is very hot. Add olive oil. Add fish and sear for 1 to 2 minutes on each side. Transfer to oven and cook 7 to 8 minutes, or until cooked through.
  7. Serve each fish fillet with 2 tablespoons Brown Butter Vinaigrette drizzled over the top and ⅓ cup Herbed Quinoa and ½ cup sugar snap peas on the side.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.