Food & Cooking Recipes Ingredients Seafood Recipes Red Snapper with Carrot Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Carrot juice is packed with beta-carotene, iron, and potassium and makes a nice addition to sauces and dressings. Ingredients 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 cold unsalted butter 1 thinly sliced scallion Directions 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. 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. 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. Rate it Print