Snapper with Brown Butter Vinaigrette

Ingredients

• 1 lb red snapper, cut into 4 equal portions

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1 tsp extra virgin olive oil

• 1 1/3 cups Herbed Quinoa

• 2 cups steamed sugar snap peas

Brown Butter Vinaigrette

• 1 cup minced shallots

• 1/2 cup unsalted butter

• 1/2 cup fresh lemon juice

• 1/2 cup water

• 2 tsp lemon zest

• 1 tsp cane sugar

• 1 tsp sea salt

• 1/2 tsp freshly ground black pepper

• 2 Tbsp chopped Italian parsley

Instructions

1. Preheat oven to 350F.

2. Place shallots in a strainer and submerge in a small pan of boiling water for 5 seconds until blanched.

3. In a small sauté pan, over medium heat, sauté butter until it turns brown.

4. Place blanched shallots, lemon juice, water, zest, sugar, salt and pepper in a blender and puree. Slowly drizzle in brown butter. Stir in parsley at the end.

5. Season fish with salt and pepper.

6. Heat a large sauté pan over medium-high heat until it is very hot. Add olive oil. Add fish and sear for 1 to 2 minutes on each side. Transfer to oven and cook 7 to 8 minutes, or until cooked through.

7. Serve each fish fillet with 2 tablespoons Brown Butter Vinaigrette drizzled over the top and 1/3 cup Herbed Quinoa and 1/2 cup sugar snap peas on the side.