Recipe by Clement
"The wine evaporated before cooking the fish gives it a very particular caramelized wine taste and doesn't need any sauce with it. Goes very well with any vegetable and will impress your guests by its subtlety (still being very fast and easy to prepare)."
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butter, cut into small pieces
4 (4 ounce) fillets
salt and ground black pepper to taste
This was very quick and easy, but tasted like I know what I'm doing. I didn't have sliced almonds handy, so I put some fresh rosemary into the wine while it was reducing, then put some on top of the fish the last few minutes of cooking. Even my teenage son, who hates fish, thought it was good.
This was amazing! and so easy....definitely try it!
I didn't like the recipe or outcome at all. I followed the directions but the butter burned badly on the first batch-my fault. There was so much butter it seemed gross to fry the fish in all that grease. On my Try #2 I reduced the butter and followed the directions. The pan sauce still burns badly as it's mostly butter while you are cooking the fish. The cooking time yielded underdone snapper. I fixed that but my son and husband both tasted and we ended up throwing it away-it was major yucky. Maybe it was the reisling I used? It was a good reisling but the flavor of this dish was not good!
This was very bland. The fish was cooked perfectly and moist, but it really needs citrus added.
I was very tempted to tweak this recipe - it just seemed too simple, with so few ingredients. I am SO glad that I didn't however. It was excellent! The blending of flavors was amazing and took me by surprise. We really enjoyed it and I will definitely be making it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 275
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