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April 25, 2011

Snapper Scampi

(Sauce also works well with other solid white fish, and with chicken breasts and pork chops. Best if the meat is skinless and boneless)
This recipe needs no further addition of salt, even without the bullion.

Two 4-6 oz. snapper fillets*
Black pepper to taste

2 shallots, chopped relatively fine
3 garlic cloves, chopped fine
2 tbsp. butter
2 tbsp. oil

1 generous tbsp. pimentos, chopped
1 generous tbsp. capers, drained
1 cup beer (not heavy, yeasty varieties)
Fish bullion, small cube (optional)**
1-2 tsp. Sambuca, Pernod, or other licorice liqueur (optional)***

Fresh chopped parsley if desired

Moisten the fish with lemon or lime juice for 15 min. Pat try and season with fresh ground black pepper.

In a skillet sufficient in size to handle the fillets, melt the butter, add the oil and sauté the shallots for 1-2 minutes; add the garlic for another 1 minute. Add the pimentos and the capers, and half of the beer. If using bullion and/or Sambuca, mix well with the first beer. Simmer for another few minutes, stirring to mix well.

Push the skillet ingredients aside and add the seasoned fish; surround it with the sauce and continue to simmer. As sauce is reduced, add beer a little at a time. After 2-3 minutes--depending on the thickness of the fillet--turn over and continue to cook another few minutes until it is flaky.

Add parsley, if using it, and stir in quickly. Cover the fish with the sauce and serve immediately. If more sauce is required, obviously, add a little more beer.

*If using fresh snapper fillets, which are commonly sold with skin, be sure to put the flesh side down first.

**I personally use a generous tsp. of clam base (see Soup Base link), but fish base from the grocery, or fish bullion works well. If using pork or chicken, use a little chicken bullion or base. The recipe also works without any enhancement.

***The Sambuca adds a great deal. Be careful not to use very much, at least until you've tried it out. It is a powerful flavor and is obnoxious if overused.

Posted by Curmudgeon at April 25, 2011 4:24 PM