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Sunday Dinner: Poached Red Snapper with Orange Sauce


After a full day of TV watching and chowing down on Super Bowl snacks, I thought we could all use a lighter meal. So I went on a hunt and found a delicious, light poached snapper. This particular fish has an orange sauce that brings a bit of a tang, and I personally like to spice it up with a few chili peppers (or chili sauce in the poaching liquid). To check out the recipe, read more


Poached Red Snapper with Orange Sauce
From Jonell Nash in Essence

2 cups orange juice
2 cups dry white wine
1 cup water
1 bunch chives, coarsely chopped
1 rib celery, sliced
1 teaspoon salt (optional)
1 teaspoon white peppercorns
1/4 teaspoon ground white pepper
One 3-pound whole red snapper,
dressed (fillets or steaks can also
be used)
Optional garnishes: citrus-fruit slices
(orange, lemon and/or lime) and
fresh dill

In 17-inch fish poacher or covered roasting pan, combine juice, wine, water, half the chives, celery, 1/2 teaspoon salt (if desired) and peppercorns. Place over 2 burners; bring to boil. Meanwhile, rinse snapper under cold running water. Rub inside fish cavity with remaining salt and the ground white pepper. Place fish on poacher's rack or wrap in cheesecloth for easy removal. Reduce heat almost to simmer. Lower fish into poaching liquid; top with remaining chives. Cover and begin timing. Poach fish approximately 10 minutes per inch at thickest point. Regulate heat so broth remains continuously just below simmer (boiling liquid can break up or toughen fish). Fish is cooked when it appears white and flakes when tested. Remove rack with fish; transfer snapper to serving platter. If desired, to make sauce from poaching liquid: Strain through layers of cheesecloth, then rapidly boil until reduced to desired thickness; ladle sauce over poached fish. Garnish with fruit slices and dill. Makes 8 servings.

Per serving: 77 calories, 16 grams protein, 1 gram fat, 0 grams carbohydrate, 51 milligrams sodium, 28 milligrams cholesterol

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