“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).” - by Clement
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 433 cal
- 22%
- Fat
- 30.5 g
- 47%
- Carbs
- 5.5 g
- 2%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"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 f..." See moreish the last few minutes of cooking. Even my teenage son, who hates fish, thought it was good."
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