Snapper with papaya and fresh herbs - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 6-to 8-oz red snapper fillets | |
| Salt & freshly ground white pepper | ||
| 3 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | (1/4 stick) butter |
| ½ | cup | Minced shallots or green onions |
| 1 | large | Papaya, peeled, seeded and diced |
| 1 | tablespoon | Chopped fresh basil OR |
| 1 | tablespoon | Dried, crumbled |
| 1 | tablespoon | Chopped fresh dill OR |
| 1 | tablespoon | Dried dillweed |
| 1 | tablespoon | Chopped fresh tarragon OR |
| 1 | tablespoon | Dried, crumbled |
| 1 | tablespoon | Snipped fresh chives or chopped green onion tops |
| ⅓ | cup | Dry white wine |
| 1 | tablespoon | Worcestershire sauce |
| ½ | cup | (1 stick) butter, cut into pieces |
Directions
Season fish with salt and pepper. Drizzle lemon juice over. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add fish and cook until opaque, about 3 minutes per side. Transfer to plates; keep warm.
Add shallots to same skillet and saute 1 minute. Add papaya and herbs and saute 1 minute. Add wine and Worcestershire and boil until liquid is reduced by half, about 2 minutes. Mix in ½ C butter 1 piece at a time. Spoon sauce over fish fillets and serve.
Bon Appetit/August/89 Scanned & fixed by Di and Gary