ROASTED FILLET OF RED SNAPPER
Steps:
- 1. Preheat oven to 400 deg F. Melt butter in a deep pan (I used a dutch oven). Add leeks and cook 2-3 min. Add shallots and let sweat for another 3-4 min. Add beer, season, then add fish stock*. Reduce. *Beer can be replaced w/additional cup of fish stock for 2 total cups. 2. Place fish fillets on top of leek/shallot mixture then place tomatoes attractively on top. Season fish and place into oven for 10-12 min. 3. When finished, place fish on a plate, add a little piece of butter in the sauce to thicken & smooth. Check seasonings and pour on fish. Serve immediately.
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