Champagne Scarlet Snapper

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Champagne  Scarlet Snapper


8oz scarlet snapper filet, cross cut skin to prevent curling. Lightly dust in flour, cook skin side down in hot pan with olive oil. Once browned, turn over and put into 400 degree oven for approximately 8 minutes.


In the meantime, cook rice pilaf with garlic, roasted red peppers, and asparagus.

Remove snapper from oven, and put aside, using the same pan, add ¼ cup champagne, reduce by half. And ½ cup heavy cream and cook until thickened (about 2 minutes)


Presentation: Put roasted red pepper rice pilaf on a plate, top with the snapper, pour champagne cream sauce over top of fish. Finish with roasted artichoke hearts, grape tomatoes, and chives.

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