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Riesling Snapper

Riesling Snapper

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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).

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


  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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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!

health nag

All my picky kids loved this ( and me and hubby too)! Very elegant- tastes very sophisticated, but quite easy To prepare.