Smoked Red Snapper Fillet with White Wine Sauce

Smoked Red Snapper Fillet with White Wine Sauce | 1 Comment
From Skirt Steak Fajita Wrap, Aired on Wed 10/15
Chef Jeff Henderson, Snapper, White Wine Sauce


-       Score the skin side of snapper filet 3 times on the bias and season with salt and black pepper and 2 sprigs of tarragon

-       Take hickory chips out of water and place in stove top smoker over medium-high heat

-       Place snapper onto stove top smoker and smoke for 12 to 15 minutes

-       Heat olive oil butter blend in a cast iron skillet over medium-high heat

-       Add potatoes, leeks and garlic and cook for 3 to 5 minutes until potatoes are a golden brown

-       Add wine to skillet and deglaze the pan for 2 to 3 minutes till alcohol has evaporated

-       Add 1 sprig of tarragon, low-sodium chicken stock, sweet peas and tomatoes and cook for 2 to 3 minutes

-       Plate vegetable mix and serve with Snapper

  • 2 Snapper Filets
  • 4 cups Hickory Chips, submerged under water
  • 3 sprigs chopped tarragon
  • ½ cup halved baby red bliss potatoes
  • 2 tablespoons minced garlic
  • 3 tablespoons leeks, white part julienned
  • 4 ounces olive oil butter blend
  • 1 cup white wine
  • 3 tablespoons low-sodium chicken stock
  • 1 tablespoon chopped parsley
  • 1/3 cup sweet peas
  • 2 tablespoons chopped tomato
  • Salt and pepper to taste


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