Delicious Red Snapper Recipe
- cooking with white wine -

Red Snapper with tomato sauce.

A red snapper recipe highlights a delicious fish that, when paired with fresh in-season ingredients,  makes an excellent and easy summer meal that’s sure to please dinner guests or family, while still being easy on the stomach and budget. 

Along with offering up plenty of omega fatty acids, which are important dietary supplements for one’s health, they are also a smaller fish that as such pose a smaller risk of mercury toxicity or other accumulated heavy metals (unlike tuna, swordfish, mahi mahi, and shark). 

It boasts characteristic red scales, and the meat is white, tender, and very clean. 

This red snapper recipe is for approximately four people. 

We will need the following ingredients:

• eight fresh red snappers, of approximately 1/2 pound each
• ten to twelve ounces of peeled tomatoes 
• three stems of parsley
• one big fresh lemon 
• two cloves of garlic
• one red hot pepper, or even more if spiciness is desired
• a glass of dry white wine (try Hopewell Valley Vineyards’ Pinot Grigio)
• sea salt and fresh ground black pepper

Red Snapper: Cooking Instructions

TIP: You can tell how to purchase fresh red snapper because the skin will be shiny and not sticky to the touch. Also the eye of the fish will be clear - not milky. 

• We start with cleaned, gutted, and scaled fresh red snappers.
  
• Rinse the red snappers in cool running water and afterwards lightly dry them on a thick paper towel.
• Crush the two cloves of garlic and chop the parsley and the hot pepper.
• Dice the tomatoes and leave in a plate. 
• In a big frying pan add four table spoons of olive oil and slightly saute the crushed garlic and the chopped parsley.
• Add tomatoes, the hot pepper, and salt (as needed). 
• Boil the sauce on a low flame for approximately ten minutes with the cover on top. 
• Meanwhile wash the lemon with hot water, dry it, and slice it into very thin slices. 
• Place the thin lemon slices at the center of the frying pan, and atop of them place the fish. 
• Pour the wine, and boil the food together for about fifteen minutes, turning the red snappers very carefully with a spatula, not to break them (they are a soft and tender fish). 
• When the food is ready, pour the tomato sauce on the top of the food, with salt and pepper if needed, and serve as is, fresh off the flame in the pan. 

Our red snapper recipe pairs excellently with a dry rose such Hopewell Valley Vineyards’ Stony Brook Blush, that is actually more a European-style rose. 

Hungry for more wine recipes? I highly recommend this book: The Wine Lover's Cookbook!  (Book review on its way!) Available via Amazon!

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