"borrowed" from summerkitchen.tv
1. Make the creamy dijon sauce first. To a small saucepan over medium heat, combine shallots, cider vinegar, black pepper, the bay leaf, and dry white wine.
2. Simmer until mixture is reduced by half.
3. Then add heavy cream and simmer until reduce by half.
4. Strain through a mesh sieve and return to heat.
5. Whisk in butter and dijon mustard.
6. Preheat grill to medium high.
7. Brush fish with olive oil and season with salt and pepper and place on the grill.
8. Cook for about 2 minutes and then flip, cooking for 2-4 minutes longer.
9. Serve the red snapper with a generous helping of the creamy dijon sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (779g) | ||
Recipe Makes: 4 | ||
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Calories: 1576 | ||
Calories from Fat: 1046 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116.2g | 155 % | |
Saturated Fat 67g | 335 % | |
Monounsaturated Fat 35.2g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 363.6mg | 112 % | |
Sodium 909.7mg | 31 % | |
Potassium 1285.6mg | 34 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 12.9g | ||
Protein 47.2g | 67 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1576
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