{"id":4799,"date":"2021-08-23T08:00:57","date_gmt":"2021-08-23T12:00:57","guid":{"rendered":"https:\/\/www.wtso.com\/blog\/?p=4799"},"modified":"2021-08-20T16:16:41","modified_gmt":"2021-08-20T20:16:41","slug":"recipe-red-snapper-with-lemon-butter-sauce","status":"publish","type":"post","link":"https:\/\/www.wtso.com\/blog\/recipe-red-snapper-with-lemon-butter-sauce\/","title":{"rendered":"RECIPE: Red Snapper with Lemon Butter Sauce"},"content":{"rendered":"<p>Acid is a flavor enhancer, and so is salt, and you find each in White Burgundy wine and the capers in this recipe. Plus butter is almost always a sure bet with a Chardonnay because it can often have some buttery flavor elements, too. Serve with a glass from our new Weekly Tasting,\u00a0<a href=\"https:\/\/www.wtso.com\/weeklytasting\" target=\"_blank\" rel=\"noopener\">White Burgundy Tasting Trio: Half Bottle Flight<\/a>, to give your palate a full experience.<\/p>\n<p><!--more--><\/p>\n<h2>Ingredients:<\/h2>\n<ul>\n<li>4 6oz. red snapper fillets with skin-on<\/li>\n<li>Kosher salt<\/li>\n<li>Freshly ground black pepper<\/li>\n<li>4 tbsp unsalted butter<\/li>\n<li>1-2 tbsp olive oil<\/li>\n<li>1 medium shallot, finely chopped<\/li>\n<li>2 tbsp capers, drained<\/li>\n<li>\u00bc cup lemon juice<\/li>\n<li>2 tbsp Italian parsley, finely chopped<\/li>\n<\/ul>\n<h2>Instructions:<\/h2>\n<ol>\n<li>Lightly pat the the fish dry. Season both sides of each fillet with salt and pepper.<\/li>\n<li>In a large nonstick skillet over medium-high heat, melt 2 tablespoons of butter. Add 2 fillets to the skillet skin-side down and cook for 3-4 minutes. Using a fish spatula, gently flip the fish and cook for another 3-4 minutes. Carefully transfer the fish to a plate and repeat for the remaining 2 fillets. Reserve butter in pan.<\/li>\n<li>Reduce heat to medium. Add 1-2 tablespoons of olive oil in the pan to create sauce, depending on how much butter remains. Add the shallots and capers and cook for about 3 minutes until shallots soften. Whisk in lemon juice and simmer for a few minutes until the sauce reduces slightly. Season to taste with salt and pepper.<\/li>\n<li>Plate a fillet on each plate and serve with lemon butter sauce spooned on top. Garnish with parsley. &#8220;<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Acid is a flavor enhancer, and so is salt, and you find each in White Burgundy wine and the capers in this recipe. Plus butter is almost always a sure bet with a Chardonnay because it can often have some buttery flavor elements, too. Serve with a glass from our new Weekly Tasting,\u00a0White Burgundy Tasting [&hellip;]<\/p>\n","protected":false},"author":14,"featured_media":4800,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[345,342],"tags":[157,479,514,305,53,513,30,512],"class_list":["post-4799","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pairings","category-recipes","tag-chardonnay","tag-food-pairing","tag-lemon-butter-sauce","tag-pairing","tag-recipe","tag-red-snapper","tag-wine","tag-wine-and-food"],"_links":{"self":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/4799","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/comments?post=4799"}],"version-history":[{"count":3,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/4799\/revisions"}],"predecessor-version":[{"id":4803,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/4799\/revisions\/4803"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/media\/4800"}],"wp:attachment":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/media?parent=4799"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/categories?post=4799"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/tags?post=4799"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}