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Sauteed Red Snapper
with Mustard Caper Sauce
with Mustard Caper Sauce
Ingredients
| * | 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.
To order a wide variety of Stonewall Kitchen jams, chutneys, mustards, dessert toppings and flavored oils, visit
www.stonewallkitchen.com.