Go Back
Print
Creamy Garlic Snapper with Asparagus

Snapper with Creamy Wine Sauce and Asparagus

Course Main Course
Cuisine American
Keyword asparagus, creamy, fish, snapper, white wine
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

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

  1. Pat the fillets dry with paper towels until there is virtually no moisture on the surface of the fish.

  2. 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).

  3. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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:

  1. 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.
  2. 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!