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Red Snapper (Chinese-French Fusion)

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Recipe Summary Red Snapper (Chinese-French Fusion)

I wanted to create a red snapper dish that uses strong Asian flavors made subtle using simple French techniques. This dish truly exemplifies the perfect fusion of East and West. I am proud of this dish and you will be as well! Serve with steamed jasmine rice.

Ingredients | Texas Science Fusion Grade 5

2 (5 ounce) red snapper fillets

1 teaspoon ground paprika

salt and ground black pepper to taste

3 tablespoons extra-virgin olive oil

4 thin slices lemon, or more to taste

1 large tomato, seeded and finely chopped

3 shallots, chopped

3 cloves garlic cloves, finely chopped

1 lemon, zested

1 teaspoon grated ginger

½ cup dry white wine

1 tablespoon butter

Directions

Preheat oven to 350 degrees F (175 degrees C).

Coat red snapper fillets with paprika, salt, and pepper.

Heat olive oil in a large skillet over medium-high heat. Add red snapper; cook until browned, 1 to 2 minutes per side. Transfer to a large baking dish; top with lemon slices.

Combine tomato, shallots, garlic, lemon zest, and ginger in the skillet; cook and stir until fragrant, about 1 minute. Stir in white wine. Season with salt and pepper. Add butter; reduce heat and simmer for 2 to 3 minutes. Pour mixture over red snapper.

Bake in the preheated oven until red snapper flakes easily with a fork, 15 to 20 minutes.

Info | Texas Science Fusion Grade 5

prep: 25 mins cook: 20 mins total: 45 mins Servings: 2 Yield: 2 servings

TAG : Red Snapper (Chinese-French Fusion)

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