Home Snapper basil cream sauce

    Snapper basil cream sauce


    Vitamins and Minerals
    Vitamin A 13%
    Vitamin C 13%
    Calcium 11%
    Iron 4%

    1 ½ pounds red snapper fillets
    ½ tablespoon butter, unsalted
    ½ tablespoon olive oil
    3 shallots, peeled, minced
    1 garlic cloves, peeled, minced
    ½ cup white wine, dry
    1 cup basil, chopped
    2 tablespoons parsley leaves, chopped
    ½ cup light cream (half-and-half)
    3 teaspoons fresh lemon juice
    ¼ teaspoon salt or to taste
    ¼ teaspoon fresh white pepper, ground

    Step 1
    Dehydrate the red snapper fillets with paper dryer, this will help the red snapperbrown quickly and not steam.
    Step 2
    Add the butter and olive oil in a large skillet and place under medium-high heat until butter melts.
    Step 3
    Sear the red snapper fillets on each side for about 2 minutes. Keep the center slightly rare as the fish will continue to cook after it is removed from the pan. Be moderate, do not overcook.
    Step 4
    Take out the snapper filets from the pan with a spatula and keep warm. Lower the heat and add the shallots and garlic to the pan. Cook, mixing frequently, for about 5 minutes.
    Step 5
    Add the ½ cup of dry white wine, 1 cup of chopped basil, 2 tablespoons of chopped parsley leaves, ½ cup light cream (half-and-half), 3 teaspoons fresh lemon juice, ¼ teaspoon salt or to taste, ¼ teaspoon fresh grounded white pepper, and cook, stirring, over medium heat, until the mixture is compact by half.
    Step 6
    Warm the fish in the sauce for about 30 seconds, and the serve the sauce around the red snapper fillets.
    Preparation Time: 20 min
    Cooking Time: 20 min
    Total Time: 40 min

    Serves 4

    Protein 115g
    Carbohydrate 16g
    Total Fat 56g
    Saturated Fat 20g
    Cholesterol 319mg
    Sodium 1687mg
    Dietary Fiber 3g
    Calories 930
    Vitamins and Minerals
    Vitamin A 8% •
    Vitamin C 10%
    Calcium 16%
    Iron 32%
    Trans-fat Free, Good source of fiber

    For Seasoned flour for dredging
    ¾ cup all-purpose flour
    ½ teaspoon salt
    ½ teaspoon garlic powder
    ¼ teaspoon black pepper
    For Egg wash for dredging
    3 large eggs
    1 tablespoon vegetable oil
    For Schnitzel
    1 ½ pounds pork loin chops
    ½ teaspoon salt
    ¼ teaspoon black pepper
    Vegetable oil for frying
    For Bread crumbs for dredging
    1 cup bread crumbs
    ½ teaspoon garlic powder
    ½ teaspoon salt
    ⅛ teaspoon black pepper
    Sauce for Mushroom
    1 small onions, finely sliced
    ½ pound mushrooms, cleaned and sliced
    2 tablespoons all-purpose flour
    2 cups beef stock, low sodium
    ½ cup red wine
    Black pepper to taste
    ¼ cup light cream (half-and-half)
    For garnish
    4 slices bacon
    Cooked crisp,
    2 tablespoons fat reserved in pan

    Step 1
    Heat up the oven to about 300℉ to keep schnitzel warm. Heat a skillet over medium heat and begin to cook the bacon till it become crispy.
    Step 2
    In the meantime, prepare the dredging for the schnitzel. In a small bowl beat together the ¾ cup all-purpose flour, ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper. Put in a plate and place separately.
    Step 3
    In a small bowl, 1 cup of bread crumbs and makes fine, ½ teaspoon garlic powder, ½ teaspoon salt, ⅛ teaspoon black pepper. Put in another plate and place separately
    Step 4
    Use fine bread crumbs. This helps allow the coating to puff up and away instead of becoming glued to the meat and in turn get a good schnitzel. In a small plate whisk together the eggs with a tablespoon of oil. Set this aside as well.
    Step 5
    Check if beacon is soft. If yes, remove to paper dryer to drain. Spare two tablespoons of fat in the pan. Add the onions and sauté until it become slightly transparent, it takes about 5 minutes.
    Add the sliced mushrooms and continue to sauté. In the meantime, trim the pork chops of fat if preferred.
    Step 6
    Place each chop between two pieces of plastic wrap and pound with a meat mallet or even a heavy pot to about 7mm thick. Season with salt and pepper.
    Step 7
    Check if mushrooms are ready. It yes, add two tablespoons of flour to the skillet and stir, cook for about 1 to 2 minutes. As you stir, constantly add the red wine and the beef stock. Reduce heat to medium-low and keep stirring frequently at a low simmer to reduce and thicken, it takes about 5 minutes.
    Step 8
    Dip each pork chop, thoroughly coating, first in the seasoned flour. Using tongs dip in the egg wash and then into the bread crumbs. Set on a wire rack. Use a sufficient amount of oil for frying and ensure that it is well heated to become very hot, before smoking.
    Step 9
    Heat a cup of cooking oil in a saucier pan or a Dutch oven. Once the oil is hot carefully lay in each prepared schnitzel, cooking one at a time. Shake the pot and keep the schnitzel moving until golden brown. It takes about 2 minutes. Turn the schnitzel over to brown the other side, for about one minute. Take out, and place on a wire rack over a sheet pan in the warm oven to keep warm while you cook the rest of the schnitzels.
    Step 10
    Add moderate half and half cream to the sauce and combine. Take out the sauce from heat and add a small pat of butter to give it some added sheen if desired along with a grinding of fresh black pepper.

    To serve:
    Put a schnitzel on 4 plates. Divide the mushroom sauce among the plates, spooning over each of the schnitzels. Add the crispy bacon and parsley for color. Serving with egg noodles work equally as well.

    Preparation Time: 10 min
    Cooking Time: 30 min
    Total Time: 40 min

    Serves 4

    Total Fat 11g
    Saturated Fat 5g
    Trans Fat 0g
    Cholesterol 100mg
    Sodium 196mg
    Total Carbohydrate 0g
    Dietary Fiber 0g
    Sugars g
    Protein 74g
    Calories 255
    Vitamins and Minerals
    Vitamin A 8%
    Vitamin C 1%
    Calcium 6%
    Iron 10%
    Summary: Trans-fat Free, Low Carb

    4 ounces goat cheese
    1 tablespoon basil, sliced fresh
    ½ teaspoon thyme, sliced fresh
    1 tablespoon sundried tomatoes, minced, soaked in hot water, drained
    1 teaspoon extra-virgin olive oil,
    24 ounces chicken breast halves, boneless, skinless
    4 breasts, pounded to 1/4 inch thickness
    Egg whites beaten
    ½ cup cracker crumbs
    Seasoned with 1/2 TSP dried basil
    1 ¼ cups Red Bell Pepper Sauce, prepared
    parsley leaves

    Step 1
    In a medium-sized bowl combine 4 ounces goat cheese, 1 tablespoon fresh sliced basil, ½ teaspoon of fresh sliced thyme, 1 tablespoon sundried minced tomatoes and 1 teaspoon extra-virgin olive oil,
    Step 2
    Share into four equal portions and form small logs. Season every chicken breast with salt and pepper on both sides.
    Step 3
    Put cheese log on each crushed chicken breast and roll chicken around cheese. Put every roll in egg white and roll in seasoned crumbs. Place seam-side down in baking dish with lid; cover.
    Step 4
    Bake in heated 350℉ oven 20 minutes. Expose and shower chicken with extra-virgin olive oil spiced nonstick cooking spray. Rise oven temperature to 450℉ and bake for extra 10 minutes.
    Step 5
    Serve-Cut each chicken breast into four slices and spray red pepper sauce over top. Garnish with basil or parsley.

    Preparation Time: 8 min
    Cooking Time: 15 min
    Total Time: 25 min

    Serves 4

    Total Fat 12g
    Saturated Fat 1g
    Sodium 356mg
    Total Carbohydrate 2g
    Dietary Fiber 2g
    Protein 19g
    Calories 160
    Vitamins and Minerals
    Vitamin A 4%
    Vitamin C 7%
    Calcium 38%
    Iron 10%

    14 ounces tofu water-packed firm, rinsed
    ½ teaspoon salt
    2 tablespoons canola oil, divided
    2 cloves garlic, smashed
    2 each scallions, spring or green onions, trimmed and chopped
    4 ounces mushrooms, sliced white,
    1½ cups Sichuan sauce:
    3 tablespoons vegetable stock
    1 tablespoon tomato paste
    2 teaspoons balsamic vinegar
    1 teaspoon sugar
    1 teaspoon soy sauce, sodium reduced
    ½ teaspoon sesame oil
    ¼ teaspoon cornstarch
    ¼ teaspoon red chili peppers, or to taste

    Step 1
    Place tofu on several paper towels and sprinkle with ¼ teaspoon salt. Turn tofu over, sprinkle with the left over ¼ teaspoon salt, put more paper towels on top and weight the tofu down with a plate. put separately for about 5 minutes. Cut the tofu into cubes.
    Step 2
    Heat an averagely large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
    Step 3
    Spin in 1 tablespoon canola oil; add 2 smashed garlic and scallions and stir-fry until it smell sweat, about 10 seconds.
    Step 4
    Add mushrooms and stir-fry until it begin to soften, that about 1 minute. Put into a plate.
    Step 5
    Swirl the remaining 1 tablespoon canola oil into the pan, reduce to minimum heat, add the tofu and pan-fry, turning midway through cooking, until it begins to brown, it takes about 3 minutes.
    Step 6
    Prepare the Sichuan Sauce; get a medium bowl and add 3 tablespoons vegetable stock, 1 tablespoon tomato paste, 2 teaspoons balsamic vinegar, 1 teaspoon sugar, 1 teaspoon soy sauce, ½ teaspoon sesame oil, ¼ teaspoon cornstarch, ¼ teaspoon red chili peppers, or to taste. Add the mushroom mixture; increase the heat and stir-fry until the tofu is heated through and the sauce clings to it, it takes about 1 minute.


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