SAUTEED SNAPPER WITH CILANTRO BUTTER SAUCE AND PAPAYA - LITCHI SALSA

SAUTEED SNAPPER WITH CILANTRO BUTTER SAUCE AND PAPAYA - LITCHI SALSA image

Categories Fish

Yield 4 People

Number Of Ingredients 17

Sauce:
1 1/2 c dry white wine
1/2 c chopped fresh cilantro
1 tbsp whipping cream
1 tbsp chopped shallots
1/2 bay leaf
Salsa:
2 c diced peeled papaya
1 11 oz can litchis (lychees) in syrup, drained, diced. (Available at Asian markets and some supermarkets)
1/2 c chopped fresh cilantro
1/2 c chopped red bell pepper
1/4 c chopped red onion
1/4 c fresh lime juice
Fish:
3 tbsp olive oil
4 6 oz opakapaka (Hawaiian snapper) OR red snapper fillets
1/2 c (1 stick) chilled unsalted butter, cut into pieces

Steps:

For Sauce: Boil all ingredients in a heavy medium saucepan until liquid is reduced to 3 tbsp, about 10 minutes. Strain through a sieve and set over a heavy small saucepan, pressing on solids with back of spoon (Can be prepared 1 day ahead. Cover and refrigerate.) For Salsa: Mix all ingredients in bowl. Season to taste with salt and pepper. Cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.) For Fish: Heat oil in a heavy learge skillet over medium high heat. Season fish with salt and pepper. Add fish to skillet and cook until cooked through, about 4 minutes per side. Meanwhile, bring sauce to simmer. Gradually add butter 1 piece at a time, whisking just until melted. Spoon sauce onto plates. Place fish atop sauce. Spoon salsa over and serve.