My, oh my! This unusual twist on one of our all time favorite fish (American Red Snapper) is absolutely delicious. Take advantage of the “bonus” ARS season this summer, do some reef fishing and try this one out. You will not be disappointed.
With no disrespect to the Red Snapper, in this dish, the sauce is the BOSS! If you have never prepared (or even heard of) vinegar butter sauce, you are in for a treat. It adds an alternately sweet, tangy and slightly smoky flavor that completely compliments the delicate, somewhat nutty, flavor of the Snapper itself.
Red Snapper Recipe Ingredients
Red Snapper: 1 – 1.5 lb. fillet – no skin
Butter: 2 Tbsp.
Salt & Pepper: To taste
Ancho Powder: 1 Tsp.
Butter: 3 Tbsp.
Seasoned Rice (Sushi) Vinegar: 1.5 Tbsp.
Shallot: 2 Tbsp. diced
Chives: 2 Tbsp Chopped
Garlic: 1 Clove Smashed
Olive Oil: 2 Tbsp.
Ancho Powder: 1Tsp.
Prepare The Ancho Vinegar Brown Butter Sauce
Start by bringing the olive oil to a nice warm temperature in a small pan. Remove from the burner and add the smashed garlic clove. Let the garlic season the oil for a good 10 minutes. While this is working, chop, slice and dice the shallots, chives and lime. When the oil is ready pour it into the pan you will ultimately cook the fish on and set it to just shy of medium on a burner. Saute the shallots in the oil for a few minutes then add the butter allowing it to fully melt. Cook until the butter just begins to brown and add the chives, a squeeze of lime, ancho powder and the vinegar. Whisk thoroughly. Remove the contents to a small bowl and return the pan to the burner.
Our vinegar butter is a little different than most. Being both browned and using ancho & sushi vinegar lends it a unique taste profile. Traditional vinegar butter looks a lot like this example at The Splendid Table. If this sauce is new to you…. you will find many creative ways to use it bringing new life to old recipes. Very versatile.
Prepare The American Red Snapper
Season the Red Snapper fillet with salt, pepper and ancho powder on both sides.
Melt the butter in the pan (the same pan you just removed the Ancho Vinegar Brown Butter Sauce from). Place the fillet in the melted butter and cook on the first side for 5 minutes taking care not to burn the flesh. Turn the fillet and cook for an additionsl 5 minutes on the other side.
When the Red Snapper has cooked the allotted time on both sides turn the burner off, place a tight fitting lid on the pan and let set for an additional 3-5 minutes until cooked through completely. Set time varies by thickness of the fillet.
Remove the fillet to the plate and spoon on a generous amount (all?) of the Ancho Vinegar Brown Butter Sauce
The fish is ready for the table. It pairs well with a wide range of possible sides. For this meal we prepared a Balsamic Tomato & Avocado Salad.
And, last but not least…. the fillet in this recipe came from the fish that Austin, Key West Shrimp Company – Madeira Beach, is seen holding here.
Enjoy. Let us know what you think of the recipe and shoot us your recipe ideas for future posts. Bon appétit and tight lines