Pink and Lovely Lime
Kirsty Wither
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La Belle Cuisine - More Fish Recipes

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Friday, November 10, 2006

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Seaside I
Franz Heigl
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Snapper with Lime Butter Sauce
Bon Appetit Archives

3/4 cup dry white wine
3 tablespoons fresh lime juice
2 tablespoons chopped shallots
1 cup whipping cream
Six 8-ounce snapper fillets
Flour
7 tablespoons butter
2 papayas, peeled, diced
2 avocados, halved, pitted, peeled, and thinly sliced
 

Boil wine, lime juice and shallots in a heavy medium saucepan until liquid is reduced to 1/4 cup, about 5 minutes. Add cream and boil until thickened to sauce consistency, about 5 minutes. Strain into small saucepan.
Season fish with salt and pepper. Dredge fish in flour, shaking off excess. Melt 3 tablespoons butter in heavy large skillet over medium high heat. Add fish in batches and cook until brown and cooked through, about 4 minutes per side. Transfer to plates. Tent with foil to keep warm.
Bring sauce to simmer. Whisk in remaining 4 tablespoons butter. Spoon sauce over fish. Garnish with papaya and avocado and serve. Serves 6.