Snapper with Creamy Wine Sauce and Asparagus
Snapper with Creamy Wine Sauce and Asparagus is a simple and delicious one-pan meal that comes together quickly which all in your family will love! This creamy and garlicky 30-minute dish is bursting with flavor from fresh ingredients like shallots, garlic, thyme, and parsley. Start to finish in under an hour, this make for the perfect meal for your family or to impress your guests!
The Awesome Red Snapper!
Red Snapper is increasing in popularity as a much desired white fish. Due to over fishing of other species and the unwarranted bad rap tilapia has received, people are looking for other sources of healthy white fish, and snapper, particularly red snapper, is at the top of the list.
Found primarily in the Gulf of Mexico, Caribbean Sea, Atlantic Ocean, and Indonesia, red snapper is both delicious and healthy. It is a mild fish with a slightly nutty and sweet taste. It has a firm texture, so it holds up well with a variety of cooking methods.
Red Snapper is an excellent source of lean protein that has many health benefits as well. It is high in omega-3 fatty acids which help lower blood pressure and may help decrease risk of heart disease. It has also high in potassium which helps with weight management as it increases your metabolism. Snapper also increases cognitive stimulation as it’s loaded with Vitamin-A, selenium (an antioxidant), potassium, and Omega-3. It also has high levels of B12 which produces red blood cells and promotes nerve and bone health. Lastly, snapper increases white blood cell production and thyroid health.
Pro Tips for Snapper with Creamy Wine Sauce and Asparagus
“Non-Stick” Fish– Fish has a tendency to stick to the skillet when pan-frying. That’s because the moisture from the fish forms a bond with the skillet. Therefore, follow these 2 important steps. These tips will help you make perfect non-stick fish every time!
- Dry the fillets – use paper towels to completely dry the fish. You don’t need to go overboard with this, but you want it as dry as possible.
- Seasoning – Season only when you’re ready to put the fillet in the pan. Salt draws out moisture. You just dried off the fish, so if you let the salt sit on the fillets, all that effort would have been for nothing. So, as soon as you’re about to place the fillet in the pan, sprinkle a little salt and pepper on one side only, and immediately place that side down on the oil in the skillet. Don’t season the side facing up until you’re ready to flip it.
What Can I Serve with Snapper with Creamy Wine Sauce and Asparagus?
White Rice
Pasta
Garlic Orzo
What Are Some Variations for Snapper with Creamy Wine Sauce and Asparagus?
Change/Eliminate the Veggie. My family and I love asparagus. But everyone is different. So use whatever veggie you like – peas and broccoli are excellent option. Or, you can leave the greens out completely if you want to.
Add Spice. If you like a touch of spice, add in a pinch of cayenne pepper or crushed red pepper flakes.
What Ingredients Are in Snapper with Creamy Wine Sauce and Asparagus?
Snapper
- Snapper Fillets, skinless
- Olive Oil
- Salt and Pepper
Creamy Wine Sauce
- Shallots
- Olive Oil
- Garlic
- Asparagus
- White Wine
- Chicken Stock
- Heavy Cream
- Fresh Thyme
- Cornstarch
- Water
- Butter
- Salt and Pepper
- Fresh Parsley for garnish
Ingredient Notes and Substitutions
Snapper – any white fish would work well with this: tilapia, flounder, etc.
White Wine – I use Chardonnay, but a comparable dry white wine like pinot grigio or sauvignon blanc would work great here.
How Is Snapper with Creamy Wine Sauce and Asparagus Made?
Snapper
- Pat the fillets dry with paper towels until there is virtually no moisture on the surface of the fish.
- Heat 2 tablespoons of olive oil in a medium to large skillet over medium-high heat. Season only one side of the fillet with salt and pepper and place that side down in the skillet (see recipe notes).
- Cook until you see the sides are cooked, about 3 minutes. The fillet should lift easily when it’s ready to flip (you can test it first before flipping it). Season the side facing up with salt and pepper and turn over the fillet. Cook for about 3 minutes or until the fillets are cooked through. Remove them from the skillet to a plate and cover with aluminum foil.
Creamy Wine Sauce
- Add the rest of the olive oil to the skillet. Add in the asparagus and season with of salt and pepper. Sauté for about 2-3 minutes for crunchy, 4-5 minutes for softer.
- Next, add in the shallots and garlic and season with of salt and pepper. Cook for about 1 minute and pour in the white wine and chicken stock. Bring this to a boil and let reduce by half, about 5 minutes.
- Pour in the heavy cream and add the thyme and 1/2 of the parsley. Reduce the heat to medium-low, stirring often to prevent the cream from burning, about 2-3 minutes.
- Combine the cornstarch and water in a small bowl to make a slurry, and drizzle it around the pan. Add in the butter and mix well. The sauce should thicken. Add the fish back in and warm through, about 2-3 minutes. Garnish with fresh parsley.
FAQ’s for Snapper with Creamy Wine Sauce and Asparagus
You can store them in the fridge in an airtight container for up to 3 days.
The best option is on the stove. Heat a skillet over medium to medium-high heat. Add the leftovers to the skillet and heat for a few minutes. Add a little water to the sauce if it becomes a little too thick.
Yes! Freeze the leftovers in an airtight container for 3-4 months. Be sure to label it with the contents and date. To defrost it, you can put it in the fridge overnight, leave it on the counter over a couple hours, or defrost it in a covered skillet on med-low heat with 1-2 tablespoons of water.
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Snapper with Creamy Wine Sauce and Asparagus
Ingredients
Snapper
- 1 pound Snapper Fillets, skinless
- 2 Tablespoons Olive Oil
- Salt and Pepper to taste
Creamy Wine Sauce
- 1/4 cup Shallots, diced
- 2 Tablespoons Olive Oil
- 3 cloves Garlic, minced
- 2 cup Asparagus, cut in 1 inch pieces
- 1 cup White Wine
- 1 cup Chicken Stock
- 1 cup Heavy Cream
- 3 sprigs Fresh Thyme
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
- 1 Tablespoon Butter
- Salt and Pepper to taste
- 1 Tablespoon Fresh Parsley, chopped for garnish
Instructions
Snapper
-
Pat the fillets dry with paper towels until there is virtually no moisture on the surface of the fish.
-
Heat 2 tablespoons of olive oil in a medium to large skillet over medium-high heat. Season only one side of the fillet with salt and pepper and place that side down in the skillet (see recipe notes).
-
Cook until you see the sides are cooked, about 3 minutes. The fillet should lift easily when it's ready to flip (you can test it first before flipping it). Season the side facing up with salt and pepper and turn over the fillet. Cook for about 3 minutes or until the fillets are cooked through. Remove them from the skillet to a plate and cover with aluminum foil.
Creamy Wine Sauce
-
Add the rest of the olive oil to the skillet. Add in the asparagus and season with of salt and pepper. Sauté for about 2-3 minutes for crunchy, 4-5 minutes for softer.
-
Next, add in the shallots and garlic and season with of salt and pepper. Cook for about 1 minute and pour in the white wine and chicken stock. Bring this to a boil and let reduce by half, about 5 minutes.
-
Pour in the heavy cream and add the thyme and 1/2 of the parsley. Reduce the heat to medium-low, stirring often to prevent the cream from burning, about 2-3 minutes.
-
Combine the cornstarch and water in a small bowl to make a slurry, and drizzle it around the pan. Add in the butter and mix well. The sauce should thicken. Add the fish back in and warm through, about 2-3 minutes. Garnish with fresh parsley.
Recipe Notes
Seasoning Fish
Fish has a tendency to stick to the skillet when pan-frying. That’s because the moisture from the fish forms a bond with the skillet. Therefore, follow these 2 important steps:
- Dry the fillets – use paper towels to completely dry the fish. You don’t need to go overboard with this, but you want it as dry as possible.
- Seasoning – Season only when you’re ready to put the fillet in the pan. Salt draws out moisture. You just dried off the fish, so if you let the salt sit on the fillets, all that effort would have been for nothing. So, as soon as you’re about to place the fillet in the pan, sprinkle a little salt and pepper on one side only, and immediately place that side down on the oil in the skillet. Don’t season the side facing up until you’re ready to flip it.
These tips will help you make perfect non-stick fish every time!