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Sauteed Red Snapper
with Mustard Caper Sauce
Makes 4 Servings
*1/4 cup Stonewall Kitchen Roasted Garlic Mustard
*1/4 cup light cream
*6 tablespoons bottled clam broth
*2 tablespoons finely chopped flat leaf parsley
*2 teaspoons capers, mashed
*Whole wheat flour generously seasoned with salt, pepper and thyme leaves
*4 (5-6 ounce) red snapper fillets, skin on
*2 to 3 tablespoons Stonewall Kitchen Roasted Garlic Oil
1Blend Roasted Garlic Mustard, cream, clam broth, parsley and capers together in a small bowl. Set aside.
2Place seasoned flour in a flat dish and coat snapper fillets on both sides.
3Heat oil in a large, heavy skillet over medium-high heat. Add fillets flesh-side-down and saute over medium heat until lightly browned, about 3 minutes.
4Turn fish with a long metal spatula and saute second side for 3 minutes. Transfer to a heated platter or plates while finishing sauce.
5Wipe out skillet if there are burned bits. Pour in mustard cream mixture, bring to a boil and allow to reduce briefly. Spoon over fish and serve.
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