Red Snapper in Champagne Sauce

Author: Daily revenue // Category:
Six 8-ounce red snapper fillets, skin on
8 tablespoons unsalted butter, well chilled
1 cup brut champagne or sparkling wine

Remove any bones from fish. Season fillets lightly with salt and freshly ground white pepper.

Melt 2 tablespoons butter in each of 2 large non-stick skillets big enough to accommodate fish in one layer.

Place fish flesh side down in melted butter. Cook over medium heat until opaque and lightly golden. Turn fish over with spatula and increase heat a bit. Cook skin side down until skin begins to crisp. When fish is cooked, transfer to platter.

Combine pan juices in 1 pan. Quickly add champagne, turn heat to high, and reduce to 1/3 cup. Reduce heat to very low. Cut remaining 4 tablespoons butter into small bits and add to pan, whisking until sauce is thick and creamy. Add a pinch of salt and freshly ground white pepper. Drizzle over fish. Serve immediately.

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