Rouget and Shrimp with Lemon Sauce

Name: Rouget and Shrimp with Lemon Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters chicken broth; 340 grams rouget fillets or 6 small red snapper fillets with skin; 59 milliliters dry white wine; 2 Tbsps fresh lemon juice; 6 servings Accompaniment: zucchini potato lemon-thyme mash; 6 Tbsps olive oil plus additional if necessary; 2 larges shallots; 454 grams shrimp (18 to 22); 59 milliliters unsalted butter; 3 smalls zucchini (preferably assorted green and yellow; each about 4 inches long)

Rouget and Shrimp with Lemon Sauce is a gluten free and primal recipe with 6 servings. One portion of this dish contains about 27g of protein, 24g of fat, and a total of 349 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up chicken broth, shrimp, lemon juice, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Peel shrimp and, if desired, devein. With tweezers remove any bones from fish fillets.

Ingredients you will need

Fish Fillets

Shrimp

Preheat oven to 300°F.

Equipment you will use

Oven

Finely chop shallots.

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Shallot

Cut butter into tablespoons. In a small saucepan boil wine, broth, lemon juice, and shallots until liquid is reduced by about half.

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Lemon Juice

Shallot

Butter

Broth

Wine

Equipment you will use

Sauce Pan

Whisk in 2 tablespoons oil and simmer until emulsified, about 2 minutes.

Ingredients you will need

Cooking Oil

Equipment you will use

Whisk

Remove pan from heat and whisk in butter 1 piece at a time, adding each new piece before previous one is incorporated. Keep sauce warm, covered. (It should not get hot enough to separate.)

Ingredients you will need

Butter

Sauce

Equipment you will use

Whisk

Frying Pan

Halve zucchini lengthwise and cut crosswise into 1/2-inch-thick pieces. In a small saucepan of boiling salted water cook zucchini until just tender, about 1 minute, and drain in a sieve. In a bowl toss zucchini with 1 tablespoon sauce and keep warm, covered.

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Zucchini

Sauce

Water

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Sauce Pan

Sieve

Bowl

Pat fish fillets dry and season with salt and pepper. In a large nonstick skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and in batches sear fish, skin sides down, until golden brown, about 2 minutes. Turn fish over and cook until just cooked through, about 2 minutes more for rouget and about 4 minutes more for snapper. (

Ingredients you will need

Salt And Pepper

Fish

Snapper

Cooking Oil

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Frying Pan

Add more oil if necessary between batches.)

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Cooking Oil

Transfer fish as cooked to a shallow baking pan and keep warm, covered, in middle of oven.

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Fish

Equipment you will use

Baking Pan

Oven

Wipe skillet clean and heat 2 tablespoons oil over moderately high heat until hot but not smoking. Sauté shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes.

Ingredients you will need

Shrimp

Cooking Oil

Equipment you will use

Frying Pan

Mound mash in center of each of 6 plates and top with fish. Arrange shrimp and zucchini evenly around mash and drizzle sauce over all.

Ingredients you will need

Zucchini

Shrimp

Sauce

Fish