Advertisement
Ingredients
¼ cup chopped fresh sage leaves plus extra for garnish
3 tablespoons fresh lemon juice plus extra to taste
1 tablespoon Vietnamese or Thai fish sauce
1 cup fresh morels (2 ounces)
3 tablespoons butter
1 ½ cups half-and-half
2 tablespoons olive oil
4 red snapper fillets, with skin on
Salt and freshly ground white pepper
Nutritional analysis per serving (4 servings)
13 grams carbs; 135 milligrams cholesterol; 517 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 14 grams saturated fat; 30 grams fat; 5 grams fiber; 856 milligrams sodium; 50 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 400 degrees. Purée sage, lemon juice and fish sauce. Pour through a fine sieve and press to extract all the juice. Discard solids.
- Step 2
Rinse, trim and thinly slice morels. Sauté in melted butter over medium heat until fragrant, about 5 minutes. Add half-and-half and simmer until the sauce is thickened, about 10 minutes.
- Step 3
Heat oil in a large ovenproof skillet over medium-high heat. Sprinkle snapper with salt and pepper and sauté, skin side down, for 1 minute, pressing down with a spatula to keep skin flat. Cook until skin is crisp, about 3 minutes. Turn over, cook 1 minute, then place in oven for 3 minutes.
- Step 4
Stir sage liquid into the sauce and season to taste with salt, white pepper and lemon juice. Place
- Step 5
Each fillet skin side up on a plate and pour sauce around each. Garnish with sage leaves.
Private Notes