Champagne Snapper Recipes

Steps:

• In a 3-qt. pitcher, dissolve sugar in lemon juice. Add cold water and wine. Stir in champagne. If desired, serve with strawberries.

Steps:

• Preheat oven to 350° and butter a 9x13-inch baking dish.
• Combine Champagne, butter, bay leaf, parsley, onion and celery in a saucepan; bring to a boil, reduce heat and simmer until reduced by half; remove the bay leaf and add the cream, remove pan from the stove.
• Rinse then dry fish with paper towels and sprinkle with salt and pepper; arrange in one layer in the baking dish.
• Add the mushrooms to the sauce and pour the sauce over the fillets; sprinkle with cheese.
• Bake uncovered for 25-30 minutes, or until the top is browned.

Steps:

• Gently rub the Red Snapper fillets with the crushed garlic. Place the flour on a small plate. Very lightly dredge both sides of each fillet with flour and pat off excess. Heat the olive oil in a heavy skillet over medium-high heat. Add the chopped garlic (making sure that the oil is not too hot so that the garlic will not get burned) and sauté for 30 seconds. Add the tomato paste and stir for another 30 seconds. Then, add the Red Snapper fillets and cook for about 2-3 minutes on each side over medium heat. Season the fillets with salt and pepper on each side while cooking (may adjust to personal taste). Add the Champagne or Hard Cider, lower heat, and simmer for and additional 7 to 8 minutes. Transfer fish to a platter. Reduce remaining sauce over high heat, stirring, for about 4-5 minutes. Pour some of the sauce over fish.