Snapper with Brown Butter Vinaigrette
Brown Butter Vinaigrette
1 cup minced shallots
1/2 cup unsalted butter
1/2 cup fresh lemon juice
1/2 cup water
2 tsp lemon zest
1 tsp cane sugar
1 tsp sea salt
1/2 tsp freshly ground black pepper
2 Tbsp chopped Italian parsley
1 lb red snapper, cut into 4 equal portions
1/4 tsp salt
1/4 tsp black pepper
1 tsp extra virgin olive oil
1 1/3 cups Herbed Quinoa
2 cups steamed sugar snap peas
Preheat oven to 350F.
Place shallots in a strainer and submerge in a small pan of boiling water for 5 seconds until blanched.
In a small sauté pan, over medium heat, sauté butter until it turns brown.
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.
Season fish with salt and pepper.
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.
Serve each fish fillet with 2 tablespoons Brown Butter Vinaigrette drizzled over the top and 1/3 cup Herbed Quinoa and 1/2 cup sugar snap peas on the side.