Riesling Snapper

5 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
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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Adjust Servings

Original recipe yields 4 servings


  1. Pour Riesling wine into a large skillet over medium heat; cook until mostly evaporated, 5 to 7 minutes. Stir butter and garlic into remaining wine; cook and stir until the garlic softens and the butter melts completely, 3 to 5 minutes.
  2. Season red snapper fillets with salt and black pepper. Increase heat under the skillet to high; gently lie snapper fillets into the butter and garlic mixture. Cook about 3 minutes, turn, add the almonds, and continue cooking until the flesh of the snapper flakes easily with a fork, 2 to 3 minutes more.

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Reviews (5)

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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!

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Amount Per Serving (4 total)

  • Calories
  • 433 cal
  • 22%
  • Fat
  • 30.5 g
  • 47%
  • Carbs
  • 5.5 g
  • 2%
  • Protein
  • 28.4 g
  • 57%
  • Cholesterol
  • 87 mg
  • 29%
  • Sodium
  • 270 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Cajun Style Blackened Snapper


next recipe:

Red Snapper Baked Alaska Style