Friday, October 28, 2011

Red Snapper with Leeks, Mushrooms, and Shallots



Remember me?  I've been crazy, super lazy busy lately.  Yeah, busy.  Seriously.  I swear my absence has had nothing to do with lack of motivation.  Just busy, busy, busy.  Doing really important stuff.  So when I was looking for an easy preparation for some red snapper the other night, I was thrilled when I found this in Jacques Pepin's new book, Essential Pepin.  His description said "quick and easy".and he meant it.  This is a big-reward, little-effort recipe and seriously delicious.



This requires the massive effort of chopping one leek, a red bell pepper, a few shallots and maybe a few mushrooms (if you're like me, you'll buy the already sliced ones!).  Throw all of those into a pan along with a few tablespoons of olive oil and a cup of white wine and cover it up and bring it to a boil.  Let it simmer for a few minutes then add your fish, cover it again and let it simmer until it's cooked through.  That will only take a few minutes depending on the thickness of your fish.

See.....quick and easy!  I served this with roasted potatoes, because I was too lazy busy to make mashed potatoes but that would have been really delicious!

Here's the recipe:

Red Snapper with Leeks, Mushrooms, and Shallots
Essential Pepin, by Jacques Pepin

Ingredients:
1 small leek, trimmed (leaving some green) split, washed, and thinly sliced (1 1/2 cups)
3 ounces mushrooms, cleaned and cut into julienne strips (1 1/2 cups)
1/4 cup chopped shallots
1/3 cup peeled and diced red bell pepper (I was too lazy busy to peel it)
1 cup dry white wine (such as Chablis)   (I used a Sauvignon Blanc because that what I had in my glass)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 skin-on red snapper filets (about 5 ounces each)  halibut and mahi-mahi also work
1 tablespoon unsalted butter

Directions:
Put all the ingredients except the fish and butter in a large stainless steel saucepan, cover and bring to a boil, then reduce the heat to low and boil gently for 3 minutes.

Add the fish, cover and cook for about three minutes or until just cooked through.

Arrange the filets on each of four plates.  Add the butter to the liquid in the sauce pan and bring to a strong boil.  Divide the mixture among the plates, spooning both sauce and vegetables on top of the fish and serve.





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