taste Small Plates & Martinis
South Haven, Michigan
4 6-Oz. Yellowtail Snapper Filets (skin on)
4 Tbsp. Peanut Oil
1 Tbsp. Butter
1 Cup Flour
1 Tbsp. Sea Salt
1 Tsp. Fresh Ground Pepper
4 Shallots, roughly chopped
3 Cloves Garlic, roughly chopped
1/4 Cup Fresh Tarragon, roughly chopped
1/3 Cup Sauvignon Blanc
1/3 Cup Fish Stock
4 Plum Tomatoes, roughly chopped
4 Tbsp. Butter
Mix flour, salt, and pepper in a small mixing bowl and dust snapper filets. Sauté the fish in peanut oil over high heat. Add 1 Tbsp. butter to oil shortly after placing fish in oil. Sauté the first side until golden brown then turn over and cook fish until flaky.
Remove immediately and place fish on paper towel to drain. Remove excess oil from pan but leave browning and fish dripping for flavor. Place pan over high heat and add tarragon, garlic, and shallots. Add wine to deglaze the pan and then add fish stock and plum tomatoes. Reduce sauce by 2/3. Lower heat to medium and whisk in 4 Tbsp. butter until all butter is melted.
Pour sauce over fish and serve. Garnish with fresh tarragon.