Red Snapper Fillets and Saint-Damase Garlic Butter
This is the Red Snapper Fillets and Saint-Damase Garlic Butter recipe.
- Prep: 15 min
- Cooking: 8 min - 10 min
- Refrigeration: 2 h
Ingredients
- 5 oz (150 g) 4 red snapper or red mullet fillets
- 3 tbsp (45 mL) olive oil
- Juice of 1 lemon
- 2 tbsp (45 mL) fresh coriander chopped
- 2 Belgian endives
- 1 oz (30 g) butter
- A pinch of sugar
- Salt and freshly ground pepper to taste
- Garlic butter
- 2 oz (60 g) butter
- 2 garlic cloves minced
- 3 tbsp (45 mL) parsley chopped
- 1/2 tsp (2 mL) Dijon mustard
- Juice of 1/2 lemon
- 2 oz (60 g) Canadian Saint-Damase grated
- Garnish
- Fresh coriander to garnish
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Preparation
In a dish, combine olive oil, lemon juice and coriander. Place fillets in mixture and marinate for 2 hours.
Prepare garlic butter by blending butter, chopped garlic, mustard, Canadian St-Damase cheese, lemon juice, salt and pepper. Set aside.
Remove fillets from marinade and cook in a hot frying pan 4,5 minutes or until tender and golden. Season with salt and pepper.
Separate and wash endive leaves, then cut them lengthways into slivers. In a frying pan, over very low heat, cook in butter 4 to 5 minutes. Add a pinch of sugar, season with salt and pepper.
To serve, arrange endive leaves on 4 plates and top with fish fillets. Melt garlic butter, pour over fillets and garnish with a few coriander leaves.
Jean Soulard, Executive Chef, Le Château Frontenac
Tips
Don't forget the pinch of sugar after cooking the endives, otherwise they might taste bitter.
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Nutritional information
Per serving| Energy: | 585 Calories |
| Protein: | 18 g |
| Carbohydrate: | 34 g |
| Fat: | 44 g |
| Fibre: | 5.5 g |
| Sodium: | 766 mg |
| (% DV*) | |
|---|---|
| Calcium: | 52 % / 577 mg |
