Poached Red Snapper With Caper Sauce
|Red snapper fillets||1 Pound|
|White pepper||1⁄4 Teaspoon|
|Water||1 Cup (16 tbs)|
|Celery stalks||2 Medium|
|Caper sauce||1 Tablespoon|
Rinse fillers with cold water; pat dry.
Sprinkle fillets with white pepper, and set aside.
Pour 1 cup water into a 10-inch skillet.
Cook over medium heat until water starts to quiver, add snapper fillets and vegetables.
Cover; reduce heat to low, and cook 8 minutes or until fillets flake easily when rested with a fork.
Transfer fillets and vegetables to individual plates, and spoon equal amounts of Caper Sauce over each serving, serve immediately.