Red Snapper Poached In Orange Juice
|Walnuts||2 Tablespoon, toasted and chopped|
|White wine||1⁄4 Cup (4 tbs)|
|Shallots||2 Large, peeled and sliced|
|Chopped fresh lemon thyme/1/2 teaspoon dried lemon thyme||1 Teaspoon|
|Oranges||2 , juiced plus 3 1 x 2 inch slices peel|
|Carrot||1 , coarsely grated|
|Roquefort cheese||2 Tablespoon, crumbled|
|Red snapper fillets||8 Ounce|
Rinse snapper, pat dry.
In a saute pan, combine wine, shallots, thyme, orange juice, peel, and carrot over medium high heat.
Bring to a boil; reduce heat, slide in snapper, partially cover pan, and simmer gently for 8 to 10 minutes, or until snapper is opaque and flakes easily.
To serve, transfer snapper to warm plates, top each piece with walnuts and Roquefort, and return to warm oven.
Quickly reduce sauce by half.
Spoon a bit over each piece of snapper and pass the rest in a bowl
Serving size: Complete recipe
Calories 795 Calories from Fat 280
% Daily Value*
Total Fat 33 g50.4%
Saturated Fat 8.4 g42%
Trans Fat 0 g
Cholesterol 110.9 mg37%
Sodium 740 mg30.8%
Total Carbohydrates 58 g19.5%
Dietary Fiber 12 g48.2%
Sugars 33.3 g
Protein 62 g123.8%
Vitamin A 245.7% Vitamin C 271.2%
Calcium 50.2% Iron 19.7%
*Based on a 2000 Calorie diet