
Sauteed Red Snapper
with Mustard Caper Sauce
Makes 4 ServingsIngredients
* | 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 |
Instructions
1 | Blend Roasted Garlic Mustard, cream, clam broth, parsley and capers together in a small bowl. Set aside. |
2 | Place seasoned flour in a flat dish and coat snapper fillets on both sides. |
3 | Heat 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. |
4 | Turn fish with a long metal spatula and saute second side for 3 minutes. Transfer to a heated platter or plates while finishing sauce. |
5 | Wipe 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. |
Source
Stonewall Kitchen®
To order a wide variety of Stonewall Kitchen jams, chutneys, mustards, dessert toppings and flavored oils, visit
www.stonewallkitchen.com.