Lemon Basil Snapper Recipe from 9-9-10

[Morva]

The recipe sounded delicious, but since it included neither snapper, lemon, nor basil, I have to guess that was the wrong title. I would really like to get the recipe that goes with that title - is that possible? In the meantime, I plan to try the spicy salmon, shrimp and pineapple skewers the recipe did describe.

By the way, thanks for all the great recipes you provide - every one that I’ve tried was awesome and made for some great entertainment meals!

Morva

[stomith]

I like Red Lobsters Snapper But not the recipe that was or is posted!!!

[twowild]

Thank you Kitchen Witch…sounds really yummy

[arameth2001]

Thanks’ Kitchen Witch! You’re the best!

[womanonamission]

Hi thank you for all the beautiful recipes here. I haven’t tried any yet. I love recipes and do promise I will add some on here.

[Markchip]

@Kitchen_Witch

I have these if you would like them - but they are not RL’s -

Grilled Snapper With Lemon Basil Beurre Blanc

1/2 cup lemon basil leaves
2 tablespoons heavy cream
5 tablespoons white wine
2 teaspoons white wine vinegar
2 teaspoons lemon juice
3 tablespoons minced onion
8 tablespoons unsalted butter
Salt to taste
2 small whole red snappers, cleaned and scaled
Olive oil

Puree basil leaves and heavy cream in a blender and reserve. In a medium saucepan, bring wine, vinegar, lemon juice and minced onion to a simmer, uncovered. When liquid has been reduced down to 1/4 its original volume (about 5-10 minutes), turn off heat and whisk in the cream/basil mixture, being sure to spoon in all basil shreds.
2.
Add butter to mixture one tablespoon at a time, whisking continuously, until all is used. Return pot to low heat for a few seconds, if necessary, so last butter pats melt. Strain sauce, and add salt to taste. Set aside.
3.
Prepare a grill. Grill fish 8 minutes per side, until skin is crispy. Lift meat from bones and place on plates. Drizzle with beurre blanc and serve.
YIELD
4 servings

Grilled Lemon-Basil Snapper with Roasted Peppers

3 large red bell peppers
2 tablespoons minced fresh basil
3 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) red snapper fillets or other firm white fish fillets
Cooking spray
Fresh chives (optional)

Preheat broiler.
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1/2-inch-wide strips.
Combine the basil and next 6 ingredients (basil through black pepper) in a medium bowl; stir well with a whisk. Add pepper strips; toss well. Let stand 1 hour. Drain peppers, reserving marinade.
Prepare grill.
Brush both sides of fillets with the reserved marinade. Place fish on a grill rack coated with cooking spray. Grill 5 minutes on each side or until the fish flakes easily when tested with a fork, basting frequently with remaining basil mixture.
Divide pepper mixture evenly among 4 plates. Top each serving with a fillet. Garnish with fresh chives, if desired.

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[Antilope]

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[lvdkeyes]

This recipe has wrong title.