Herb-Infused Steamed Red Snapper with Brandy Butter
This exquisite dish hails from the renowned Le Perigord restaurant in New York City, offering a sophisticated blend of flavors with its unique use of Benedictine and brandy liqueur. The succulent red snapper fillets are delicately steamed to perfection, enhanced by a fragrant mixture of fresh herbs and buttery brandy sauce. Accompanied by vibrant carrot slices and nutrient-rich spinach, this dish not only tantalizes the taste buds but also presents beautifully on the plate, making it an ideal centerpiece for an elegant dinner. Perfect for those seeking a light yet indulgent meal in under 30 minutes, this recipe brings a touch of fine dining into your home kitchen.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Brandy
1/4 cup (Use as part of the steaming liquid)
Butter
3 tablespoons (Melt and brush over the fish)
Red Snapper Fillets
2 (Season and arrange in the steamer)
Salt
1 pinch (Use to season fish)
Pepper
1 pinch (Use to season fish)
Carrot
1, thinly sliced (Arrange around fish in the steamer)
Fresh Oregano
1/2 teaspoon, finely chopped (Sprinkle over the fish before steaming)
Spinach Leaves
1/2 lb, rinsed and trimmed (Add to the steamer after fish is done)
Lemon
1, cut into quarters (Use to garnish the dish)
Instructions
1
Begin by filling a fish poacher or steamer halfway with cold water. Add the brandy and two tablespoons of butter into the water.
2
In a small bowl, melt the remaining tablespoon of butter and use it to brush both sides of the red snapper fillets. Season them generously with salt and pepper.
3
Place the seasoned snapper fillets on the rack of the steamer. Arrange the thinly sliced carrots around the fish, ensuring they are well-distributed, and then sprinkle the finely chopped oregano over the top.
4
Cover the steamer and allow the fish to steam for approximately 15 minutes, or until the snapper is opaque and flakes easily with a fork.
5
Using a spatula, carefully transfer the cooked red snapper onto serving plates. Evenly spoon the steamed carrots over the fish for added presentation.
6
Add the rinsed and trimmed spinach to the steamer, allowing it to cook for about 1 minute until wilted. Plate the spinach around the fish for color and nutrition.
7
Garnish the dish with lemon quarters for a pop of freshness and serve immediately for an elegant dining experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein in this recipe is red snapper fillets.
Where does this herb-infused red snapper recipe originate?
This dish comes from the famous Le Perigord restaurant in New York City.
What alcohol is used in the steaming liquid?
Brandy is used in the steaming liquid to infuse the fish with a sophisticated flavor.
How much butter is required for the entire recipe?
A total of 3 tablespoons of butter is used throughout the recipe.
What fresh herb is used to season the fish?
Finely chopped fresh oregano is sprinkled over the fish before steaming.
How long should the red snapper be steamed?
The snapper should be steamed for approximately 15 minutes.
How do I know when the red snapper is fully cooked?
The fish is done when it is opaque and flakes easily with a fork.
What vegetables are cooked along with the fish?
Thinly sliced carrots are steamed with the fish, and spinach is added at the end.
How are the carrots prepared for steaming?
The carrots should be thinly sliced and arranged around the fish in the steamer.
When is the spinach added to the steamer?
The spinach is added to the steamer after the fish and carrots have been removed.
How long does it take to cook the spinach?
The spinach takes about 1 minute to cook until it is wilted.
What is the recommended garnish for this dish?
The dish is garnished with lemon quarters for a fresh finish.
Can this recipe be prepared in under 30 minutes?
Yes, this recipe is designed to be a quick yet elegant meal prepared in under 30 minutes.
What is the first step in preparing the steaming liquid?
Fill a fish poacher or steamer halfway with cold water and add the brandy and two tablespoons of butter.
How do you prepare the red snapper fillets before cooking?
Brush both sides of the fillets with melted butter and season with salt and pepper.
How much brandy is needed for this recipe?
The recipe calls for 1/4 cup of brandy.
Is this dish considered part of a specific cuisine?
Yes, it is categorized as French cuisine, specifically a bistro-style recipe.
What kind of steamer equipment is recommended?
A fish poacher or a standard steamer with a rack can be used.
Should the spinach be rinsed and trimmed?
Yes, the recipe specifies using 1/2 lb of rinsed and trimmed spinach leaves.
How should the carrots be presented on the plate?
The steamed carrots should be spooned evenly over the fish.
Where is the spinach placed on the serving plate?
The wilted spinach should be plated around the fish for color and nutrition.
What is the suggested serving size for this recipe?
The recipe uses 2 red snapper fillets, making it suitable for 2 servings.
Can I use salt and pepper for seasoning?
Yes, a pinch of salt and a pinch of pepper are used to season the fillets.
What is the texture of the butter used to brush the fish?
The butter should be melted before being brushed onto the fish.
Does the recipe use fresh or dried oregano?
The recipe specifies using 1/2 teaspoon of finely chopped fresh oregano.
Is this dish suitable for a formal dinner?
Yes, it is described as an ideal centerpiece for an elegant dining experience.
What is the role of the lemon in this recipe?
The lemon quarters provide a pop of freshness and serve as a garnish.
What is the temperature of the water used initially?
The recipe instructs to start with cold water in the steamer.
Is this recipe a healthy meal option?
Yes, it is tagged as a healthy meal because it is steamed and includes nutrient-rich vegetables.
How many ingredients are in this recipe in total?
There are 9 ingredients listed for this herb-infused red snapper recipe.