Snapper skewers with tarragon vinaigrette
Soak skewers in cold water for at least an hour before using to prevent them from scorching during cooking. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1 litre (4 cups) water
- 1 cup (170g) polenta
- 20 grams butter
- 800 grams snapper fillets, cut into 3cm pieces
- 80 grams baby spinach leaves
- Tarragon vinaigrette
- 1/4 cup (60ml) white wine vinegar
- 2 tablespoons olive oil
- 1 shallot (25g), chopped finely
- 1 tablespoon dijon mustard
- 1 tablespoon fresh tarragon, finely chopped
- 1/2 teaspoon caster sugar
More Like This
Snapper with Charred Scallion Vinaigrette recipe
today.com
Crisp-skinned snapper with chat potatoes, baby beetroot and a tarragon salsa - 9Kitchen
kitchen.nine.com.au
Snapper Veracruz
rouxbe.com
Sautéed Snapper with Vegetables Recipe - QueRicaVida.com
quericavida.com
Soprano Scampi in Tarragon Sauce
lelarge.st-hubert.com
Roasted Tarragon Fish - Tanya's Kitchen
mail.tanyaskitchen.ky
Steamed snapper with asparagus and ginger | FOODWISE
foodwise.com.au
Seared Snapper with Nettle Sauce | Saveur
saveur.com