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.
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.
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