New This Month

Red Snapper with Carrot Sauce

Carrot juice is packed with beta-carotene, iron, and potassium and makes a nice addition to sauces and dressings.

  • Servings: 4

Source: Everyday Food, March 2004


  • 4 skinless red snapper fillets 6 to 8 ounces
  • coarse salt and ground pepper
  • 1 cup carrot juice
  • pinch of cayenne pepper
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons of cold unsalted butter
  • 1 thinly sliced scallion


  1. Preheat oven to 375 degrees. Coat a rimmed baking sheet with nonstick cooking spray. Season snapper fillets with salt and pepper; place flat side down on sheet. Bake until opaque, 12 to 15 minutes.

  2. Meanwhile, in a small skillet, bring carrot juice to a boil. Reduce heat; simmer until reduced by half, 5 to 8 minutes. Remove from heat; let cool slightly.

  3. Season with salt and a pinch of cayenne pepper. Add lemon juice and butter, cut into small pieces. Stir with a wooden spoon until butter is incorporated. Sprinkle fish with scallion; serve with sauce.


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