This dish could not be any easier or any more delicious since it is embellished with wine and butter only. The flavor of the fish needs no interruption with herbs or capers. Cooking the fish in the wine at the end gives both the fish and the sauce a balance of flavors.
2 Red Snapper Fillets Each Weighing 1 Pound, Skin and Pin Bones Removed, Cut Into 4 Portions
¼ Cup All-Purpose Flour
½ Teaspoon Coarse Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
2 Tablespoons XVOO
1 Tablespoon Unsalted Butter
½ Cup White Wine
2 Tablespoons Unsalted Butter
Combine the flour, salt and pepper in a dish. Dredge the fish fillets in the flour.
In a large sautéed pan melt 1 tablespoon butter with the XVOO over medium high heat. When the butter stops sizzling add the fillets to the pan, top side down (Shake off excess flour first). Cook the fillets until golden brown. Carefully flip the fillets and cook until golden brown on the second side: About 2 minutes per side. Add the White Wine to the pan with the fish and reduce the heat to medium. Cook until the fish is done and the wine has reduced by half.
Remove the snapper fillets from the pan to a warm serving platter and remove the pan from the heat. Add 2 Tablespoons butter and swirl until incorporated and a sauce has formed. Pour the sauce over the fillets and serve immediately.