Red Snapper (Chinese-French Fusion)

I wanted to create a red snapper dish that uses strong Asian flavors made subtle using simple French techniques. This dish truly exemplifies the perfect fusion of East and West. I am proud of this dish and you will be as well! Serve with steamed jasmine rice.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 511 Calories

Ingredients

• 1 tablespoon butter
• salt and ground black pepper to taste
• ½ cup dry white wine
• 1 teaspoon ground paprika
• 3 tablespoons extra-virgin olive oil
• 1 lemon, zested
• 1 teaspoon grated ginger
• 3 shallots, chopped
• 2 (5 ounce) red snapper fillets
• 4 thin slices lemon, or more to taste
• 1 large tomato, seeded and finely chopped
• 3 cloves garlic cloves, finely chopped

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Coat red snapper fillets with paprika, salt, and pepper.

Step 3

Heat olive oil in a large skillet over medium-high heat. Add red snapper; cook until browned, 1 to 2 minutes per side. Transfer to a large baking dish; top with lemon slices.

Step 4

Combine tomato, shallots, garlic, lemon zest, and ginger in the skillet; cook and stir until fragrant, about 1 minute. Stir in white wine. Season with salt and pepper. Add butter; reduce heat and simmer for 2 to 3 minutes. Pour mixture over red snapper.

Step 5

Bake in the preheated oven until red snapper flakes easily with a fork, 15 to 20 minutes.