Snapper Florentine

sam's seafood grill

©2023

AuthorDartagnan
DifficultyIntermediate

"traditional Florentine combined with a light saute on a delicate fish fillet"

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Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins
PESCE
 2 tbsp Olive Oildon't skimp
 2 large Red Snapper Fillets, (whole fillets, both sides) rinsed and dried well.fresh flounder, branzino, mahi
 1-2 tsp Jane's Krazy Salt
 1-2 tsp Madagascar Black Peppercorns, medium coarse ground
 1 tsp Spice Tribe's Porcini Paradisio
 1 ½ tbsp flour
FLORENTINE
 2 tbsp unsalted butter
 3 cloves fresh garlic, minced
 ½ tsp Italian Seasoning
 ¼ tsp sea salt
 ½ tsp black pepper
 ½ tsp Spice Tribe's Porcini Paradisio
 1 tbsp flour
 ½ cup Viognier Wine
 ½ cup heavy cream
 2 cups fresh baby spinach, about 2/3 of a store bought bag
 2 tbsp Parmesan Cheese, micro-planed fine
SERVE WITH CAYENNE ZUCCHINI CAKES & ANGEL HAIR
1

Rinse and dry fillets well. Season one side Krazy Salt, black pepper and Porcini Paradisio. Next sprinkle flour on top and rub in.

2

Heat oil in a large skillet over medium high heat. Reduce heat to medium then carefully add snapper, seasoned side down and brown for 5 minutes. Season fillets and very carefully flip. Let sauté 4-5 minutes.

3

Remove snapper to a heated plate and cover to keep warm.

4

In same sauté pan. Add butter to and melt. Add garlic, Italian seasoning, salt and pepper and cook 1 minute, stirring. Do not burn garlic.

5

Stir in flour until no white remains. A couple minutes.

6

Add wine and stir off the pan bottom, now add stock, and cream. Bring to a simmer over medium heat and cook until slightly thickened, scraping the bottom to loosen any browned bits if still necessary.

7

Stir in the spinach and Parmesan, lower heat to a simmer and cover, stirring a few times. Simmer for 5-8 minutes.

8

Plate snapper on heated dinner plate along with 2 Cayenne Zucchini Cakes and a swirl of Angel Hair. Top snapper, angel hair and one cake with Florentine and Italian Parsley if desired.

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Ingredients

PESCE
 2 tbsp Olive Oildon't skimp
 2 large Red Snapper Fillets, (whole fillets, both sides) rinsed and dried well.fresh flounder, branzino, mahi
 1-2 tsp Jane's Krazy Salt
 1-2 tsp Madagascar Black Peppercorns, medium coarse ground
 1 tsp Spice Tribe's Porcini Paradisio
 1 ½ tbsp flour
FLORENTINE
 2 tbsp unsalted butter
 3 cloves fresh garlic, minced
 ½ tsp Italian Seasoning
 ¼ tsp sea salt
 ½ tsp black pepper
 ½ tsp Spice Tribe's Porcini Paradisio
 1 tbsp flour
 ½ cup Viognier Wine
 ½ cup heavy cream
 2 cups fresh baby spinach, about 2/3 of a store bought bag
 2 tbsp Parmesan Cheese, micro-planed fine
SERVE WITH CAYENNE ZUCCHINI CAKES & ANGEL HAIR

Directions

1

Rinse and dry fillets well. Season one side Krazy Salt, black pepper and Porcini Paradisio. Next sprinkle flour on top and rub in.

2

Heat oil in a large skillet over medium high heat. Reduce heat to medium then carefully add snapper, seasoned side down and brown for 5 minutes. Season fillets and very carefully flip. Let sauté 4-5 minutes.

3

Remove snapper to a heated plate and cover to keep warm.

4

In same sauté pan. Add butter to and melt. Add garlic, Italian seasoning, salt and pepper and cook 1 minute, stirring. Do not burn garlic.

5

Stir in flour until no white remains. A couple minutes.

6

Add wine and stir off the pan bottom, now add stock, and cream. Bring to a simmer over medium heat and cook until slightly thickened, scraping the bottom to loosen any browned bits if still necessary.

7

Stir in the spinach and Parmesan, lower heat to a simmer and cover, stirring a few times. Simmer for 5-8 minutes.

8

Plate snapper on heated dinner plate along with 2 Cayenne Zucchini Cakes and a swirl of Angel Hair. Top snapper, angel hair and one cake with Florentine and Italian Parsley if desired.

Snapper Florentine
IngredientsDirections