RED SNAPPER FILLETS WITH THYME AND YELLOW PEPPER

Red Snapper Fillets With Thyme and Yellow Pepper image

Provided by Moira Hodgson

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

6 red snapper fillets
2 tablespoons balsamic vinegar
2 tablespoons peanut or vegetable oil
2 tablespoons unsalted butter
6 scallions cut on the bias
3 shallots, minced
3 tablespoons fresh thyme leaves
1 teaspoon red-pepper flakes
1 cup fish stock or bottled clam juice
1/2 cup dry white wine or vermouth
Coarse salt and freshly ground pepper to taste
1 clove garlic, coarsely chopped
2 shallots, coarsely chopped
2 yellow peppers, seeded and coarsely chopped
3/4 cup fish stock or bottled clam juice
1/2 cup dry white wine or vermouth

Steps:

Preheat oven to 400 degrees
Wipe the fillets dry and sprinkle with vinegar and oil. Set aside.
Make the yellow pepper sauce. Combine garlic, shallots, yellow peppers, fish stock and wine in a saucepan, simmer 10 to 15 minutes, or until the peppers are soft. Puree in food processor, season, set aside.
Butter a shallow baking pan large enough to hold the fillets comfortably in overlapping layers. Sprinkle with the scallions, shallots, one tablespoon thyme and red pepper flakes. Place the fish on top, add the stock, wine, salt and pepper. Bake 10 to 15 minutes, or until fish is cooked.
Remove snapper fillets from baking pan and place on a heated serving dish. Add cooking juices to the yellow pepper sauce and reduce until thickened. Correct seasoning and pour into a heated sauceboat.
Sprinkle the fish fillets with the remaining thyme and serve.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 3 grams, Sodium 1089 milligrams, Sugar 5 grams, TransFat 0 grams