Snapper With Sage Marie

Ingredients

• ¼ cup chopped fresh sage leaves plus extra for garnish
• 3 tablespoons fresh lemon juice plus extra to taste
• 1 tablespoon Vietnamese or Thai fish sauce
• 1 cup fresh morels (2 ounces)
• 3 tablespoons butter
• 1 ½ cups half-and-half
• 2 tablespoons olive oil
• 4 red snapper fillets, with skin on
• Salt and freshly ground white pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    486 calories; 29 grams fat; 13 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 48 grams protein; 137 milligrams cholesterol; 534 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat oven to 400 degrees. Purée sage, lemon juice and fish sauce. Pour through a fine sieve and press to extract all the juice. Discard solids.
2. Rinse, trim and thinly slice morels. Sauté in melted butter over medium heat until fragrant, about 5 minutes. Add half-and-half and simmer until the sauce is thickened, about 10 minutes.
3. Heat oil in a large ovenproof skillet over medium-high heat. Sprinkle snapper with salt and pepper and sauté, skin side down, for 1 minute, pressing down with a spatula to keep skin flat. Cook until skin is crisp, about 3 minutes. Turn over, cook 1 minute, then place in oven for 3 minutes.
4. Stir sage liquid into the sauce and season to taste with salt, white pepper and lemon juice. Place
5. Each fillet skin side up on a plate and pour sauce around each. Garnish with sage leaves.

20 minutes