Poached Red Snapper with Leeks


1/2 cup butter
6 shallots, minced
2 lbs of skin on snapper fillets. (4 fillets)
Kosher salt and fresh cracked black pepper to taste
5 leeks, white parts only, julienne
2 cups dry vermouth
1/4 cup chopped parsley
dash of paprika
This recipe poaches snapper in vermouth and gives a wonderful flavor.

  • Melt 3 tbs of butter in a large saute pan, large enough to hold all 4 fillets.
  • Add the shallots and fillets, skin side down.
  • Season with salt and pepper.
  • Add the leeks and vermouth.
  • Bring to a boil and reduce heat, cover and simmer for 5 to 6 minutes or until the fish flakes easily.
  • With a slotted spatula, carefully lift fillets onto a heated serving platter.
  • Cook liquid mixture, uncovered over high heat until sauce is reduced by half.
  • Stir in remaining butter and pour over fillets.
  • Garnish with parsley and sprinkle with paprika.




10 min


5 min


No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Skill Level