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Chef Eric Ripert quick-bakes snapper with a little butter so it's silky and serves it with pan-seared tomatillos and a fresh salsa. Slideshows:  Recipes for Red Snapper 

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Eric Ripert
October 2013

Gallery

Credit: © Con Poulos

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. In a bowl, mix the peppers, jalapeño, olive oil, onion, lime juice and cilantro. Season with salt and pepper.

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  • Butter a ceramic baking dish. Season the fish with salt and white pepper and arrange the fillets in the dish, skin side down. Scatter the 2 tablespoons of cubed butter around the fish and add 1/2 cup of water. Bake the fish for about 15 minutes, until just cooked.

  • Heat a cast-iron skillet. In a bowl, toss the tomatillos with the canola oil and season with salt and white pepper. Arrange the tomatillos in the skillet and cook over high heat, turning once, until charred, 2 minutes.

  • Transfer the fish to plates, top with the tomatillos and salsa and serve.

Make Ahead

The pepper salsa can be refrigerated for up to 6 hours. Stir in the cilantro before serving.

Suggested Pairing

Citrusy German trocken wines (trocken means dry) are incredible with the silky fish from chef Eric Ripert.

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