Sauteed Red Snapper An easily adaptable classic sauteed filet of fish recipe

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http://youtube.com/watch?v=TzGxVSqilxM

Chef Colin Roche shows you how to make Wicked Easy Classical Snapper Meunière in this video, a dish that you can make in minutes! You can also replace the snapper with any neutral tasting fish of your choice such as sole, flounder, tilapia, etc. As a bonus, Chef Roche shows you how easy it is to clarify whole butter so that you can utilize it with your cooking. You can find the classic snapper meunière recipe below! • If you would like even more recipes from Chef Roche, be sure to check out his Food Travel blog at https://chefroche.com • Sign up for the Food Media Network newsletter email list: https://foodmedianetwork.com/contact • SUBSCRIBE / SHARE / COMMENT • If you haven't yet subscribed to Chef Roche’s YouTube channel, we would really appreciate it if you would that way you will be notified when any new videos have been released. Also, we would like to have as many people enjoy this video as possible, so please share it with anyone that you think would find it to be of interest. Lastly, we would greatly appreciate it if you would LIKE, SHARE and COMMENT on any or all of our videos. Thanks! • SPONSORSHIP / SUPPORT: • If you like this video, channel, and/or any of the other content we create and provide to the public for free, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche . We truly appreciate the gesture! • Individuals can also donate through Patreon! Please support the show at: / drprofessorchef . If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free. • Companies Businesses interested in advertising or becoming a sponsor, please contact us at: [email protected] • RESOURCES: • Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions) • Link Tree: https://linktr.ee/FoodMediaNetwork • Main Website: https://www.foodmedianetwork.com • CSS Podcast Website: http://www.culinaryschoolstories.com • Chef Educator Podcast Website: http://www.chefeducator.com • YouTube: / drchefcolin • Facebook: / drprofessorchef • Twitter: / chefroche • Instagram: / drprofessorchef • Food Media Network's email list / newsletter: https://foodmedianetwork.com/contact • MUSIC: Creative Commons from the YouTube Audio Library and/or Camtasia Music Library • RECIPE: • “Wicked Easy” Classical Fish Meunière • Yield: 2 to 4 servings Time: About 15 to 20 minutes • Ingredients • 4 each Fish Fillets, 3 to 4 oz. each (any mild white fish such as sole, snapper, tilapia, etc.) • As needed Kosher Salt • As needed Freshly Ground Black Pepper • ½ cup All-purpose Flour • 2 Tbsp. Olive Oil • 2 Tbsp. Clarified Butter • 4 Tbsp. Unsalted Butter, cut into 4 pieces • 1 Tbsp. Fresh Lemon Juice • 2 Tbsp. Chopped Fresh Parsley • As needed Lemon Wedges • Preparation • 1. Rinse fish fillets and pat dry with paper towels. Season both sides of the fish with salt and freshly ground pepper. • 2. Dredge fish on both sides with flour; shake off excess. • 3. Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add the clarified butter and quickly swirl pan to incorporate with the oil. Add the floured fish fillets and cook until golden on the bottom, about 2 to 3 minutes. • 4. Carefully turn fish over and cook until bottom side is golden and opaque in center, 1 to 2 minutes. Remove fish from the pan and tend with foil to keep warm while you make the sauce. • 5. Pour off the excess oil from the skillet and wipe with paper towel if needed. • 6. To make the pan sauce, return the skillet to the burner over medium-high heat. Add the unsalted whole butter, swirl in the pan, and cook until golden brown in color, about 1 to 2 minutes. • 7. Remove pan from the heat and stir in the chopped parsley and fresh lemon juice. Be careful as the sauce may sputter. Stir to combine and then spoon the sauce over the cooked fish. Serve with lemon wedges on the side with starch and vegetable of your choice. • SUGGESTED KITCHEN EQUIPMENT • Fish Spatula by AdeptChef; Stainless Steel, Multi-Purpose, Slotted Turner - https://amzn.to/2Pxcf8n • Ayesha Curry 47006 Parawood Salt Cellar with Lid, 4 Inch, Brown - https://amzn.to/2Kfnkb0 • Utopia Cotton Kitchen / Dish Towels 12 Pack, 15 x 25 Inches, Blue – https://amzn.to/2XopDfM • Freshware Bamboo Wood Cutting Board (Set of 3) - https://amzn.to/2KYgk4g • Mercer Culinary 3.5-Inch Paring Knife, Black – https://amzn.to/2JdiISJ • Mercer Culinary 8-Inch Chef's Knife, Black – https://amzn.to/2XoqTiM • NOTE: As an Amazon Associate, I earn a small fee from qualifying purchases made through these links, however it doesn't change or increase the price you pay. • The Wicked Easy Cooking YouTube channel is a proud member of the Food Media Network! • Copyright 2022

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