Recipe: Snapper with Lime Cream Sauce (Bon Appetit magazine, 1992)

SNAPPER WITH LIME CREAM SAUCE

FOR THE LIME CREAM SAUCE:
3/4 cup dry white wine
3 tablespoons fresh lime juice
2 tablespoons chopped shallots
1 cup heavy whipping cream
FOR THE FISH:
6 snapper fillets (8 ounces each)
Salt and pepper, to taste
All purpose flour
7 tablespoons butter, divided use
GARNISHES:
2 papayas, peeled, seeded, diced
2 avocados, halved, pitted, peeled, thinly sliced

Boil first wine, lime juice and shallots in heavy medium saucepan until liquid is reduced to 1/4 cup, stirring occasionally, about 5 minutes.

Add heavy cream and boil until thickened to sauce consistency, about 5 minutes. Strain into small saucepan.

(Can be prepared 1 day ahead. Cover and chill.)

Season fish with salt and pepper. Dredge fish in flour; shake off excess.

Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add fish in batches and cook until brown and cooked through, about 4 minutes per side. Transfer to plates. Tent fish with aluminum foil to keep warm.

Bring Lime Cream Sauce to simmer. Whisk in remaining 4 tablespoons butter.

Spoon sauce over fish. Garnish with papaya and avocado and serve.

Makes 6 servings
Source: Bon Appetit magazine, January 1992
SueA, CA - 07-28-97