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Caramelized Onion Crusted Snapper Fillet

1 lb Snapper Fillet
1 each Medium Spanish Onion
1/4 Cup Balsamic Vinegar
2 Tbsp Light Brown Sugar
2 Tbsp vegetable oil
1/4 cup white wine
Salt and pepper to taste

Cooking Directions:
  1. Cut the onion in half and julienne.* (*Julienne: a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks).
  2. In a hot sauté pan, add enough oil to coat the pan and the onions and salt/pepper to taste.
  3. Cook until they begin to turn color then reduce the heat to a medium and continue to cook until the onions are almost thoroughly brown.
  4. Add the balsamic vinegar and reduce until almost all the liquid has been evaporated or absorbed by the onions.
  5. Add the brown sugar, stirring almost continuously to incorporate sugar, balsamic and onions all together.
  6. Let them cool and set aside.
  7. Salt and pepper snapper.
  8. Coat top of snapper with caramelized onions, pat down.
  9. Add oil to hot sauté pan and place snapper onion side up. Sauté for 30 seconds then add white wine. Cook until done.
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