Tuesday, February 14, 2012

For Valentine's Day - Velvety Red Snapper with Crispy Artichokes

Red snapper filet for Valentine's Day!

For Valentine's Day, why not have red snapper to compliment the red roses you hopefully received today! This dish is based on a recipe by the Barefoot Contessa, Ina Garten. She said on her TV show that she learned if from a coat check girl in Paris.  When Ina told this story I pictured her in a typical Parisian bistro with a cigarette smoking coat check girl wearing too much red lipstick and a beauty mark.  But I digress.

Snapper with a creamy mustard sauce with crispy artichokes

My version is a little bit different.  Ina uses two different kinds of mustard, and more of it.  I just use Dijon.  I substitute non-fat greek yogurt for creme fraiche, as Ina's recipe calls for.  Creme fraiche has 100 calories, all from fat, per each two tablespoon serving.  Non-fat Greek yogurt has 130 calories for 8 ounces and as the name implies, zero fat.  I have cooked it both ways and couldn't tell the difference in taste.  I also add some white wine and fresh squeezed lemon juice to make it more of a sauce.

Hello gorgeous!

I recommend serving a 1/2 lb filet per person (as usual).  You can use other fish besides red snapper - tilefish, telapia or turbot would work, too.  Mix an 8 ounce serving of non-fat Greek yogurt in a bowl with shallots, capers, Dijon (or your favorite mustard) and a little bit of white wine and mix well.  Place the filet in a shallow casserole dish, skin side down (you can also have your fish monger remove the skin but I like it on).  Fish skin contains the very healthy omega-3 fish oils.  It's good for you, so long as the fish wasn't swimming in contaminated waters.  So, you shouldn't eat it all the time, but a few times a week is OK.  If you never eat fish keep the skin on - if you're squeamish you needn't be - with the mustard sauce the taste and texture will be masked.

Mixture: non-fat Greek yogurt, capers, shallots, lemon, Dijon and white wine

Another thing I like about this dish is that it doesn't leave your kitchen smelling fishy.  I save these types of dishes for the days after the cleaning lady has come and I try to keep the kitchen neat.  On the days preceding her visits, it's no-holds-barred cooking in the skillet on the stovetop. 

Et viola!

Cover your filet(s) with the mustard sauce mixture and cook at 425 degrees for 15 minutes.  I served it with crispy artichokes - recipe to be posted tomorrow.  If you're planning on having the red snapper for Valentine's Day you can serve it with one of my standbys - sweet peas.  Birds Eye has great frozen peas that you can saute with a bit of extra virgin olive oil and a pat of butter. 

Happy Valentine's Day!  And if you serve this dish it will be a healthy-eating one, too!

Tomorrow's post: Crispy Artichokes!


1/2 lb filet per person
One (1) 8 ounce container of non-fat Greek Yogurt

2 tbspns Dijon mustard (or your favorite mustard)
1 tbspn capers
1 tbspn fresh minced shallots
Juice of 1/2 lemon
1/8 - 1/4 cup white wine
Salt & pepper to taste


Place filet in casserole dish - season with salt and pepper on both sides
In a separate bowl, toss in yogurt, mustard, capers, shallots, lemon and wine
Mix well with whisk
Add mixture to casserole dish - cover file well
Roast at 425 degree pre-heated oven for 15 minutes
Remove from oven
Serve and enjoy!

A glass of wine and thou

No comments:

Post a Comment