![\"Intercontinental-Hua-Hin.Snapper\"](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2016\/02\/Intercontinental-Hua-Hin.Snapper-700.jpg\")
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Hua Hin Pan Seared Red Snapper with Capers<\/strong><\/h4>\nMakes one serving<\/p>\n
\n- 3 tablespoons extra-virgin olive oil, plus more for drizzling<\/li>\n
- 3\/4 pound red snapper fillets, skin on<\/li>\n
- 2 tablespoons olive oil<\/li>\n
- 5 oz. or about 1\/2 cup artichoke hearts inn oil, drained and halved<\/li>\n
- 1 large potato, cut in wedges, parboiled but firm<\/li>\n
- 1 teaspoon salt<\/li>\n
- White pepper, to taste<\/li>\n
- 1\/4 cup of chopped white onions<\/li>\n
- 1 tablespoon capers, drained<\/li>\n
- 3 tablespoons white wine<\/li>\n
- 3 tablespoons cream<\/li>\n
- 1\/2 cup of milk,, whipped until foamy<\/li>\n
- Juice of one lemon<\/li>\n
- 1 cup arugula<\/li>\n<\/ul>\n
Heat 1 tablespoon olive oil in large nonstick frying pan until it starts to shimmer. Place snapper fillets skin side down in pan. Fry for 3 to 5 minutes. Turn fish over with a spatula and cook for another 3 to 5 minutes. Press lightly to feel the fish is cooked through. Transfer to a plate lined with a paper towel.<\/p>\n
In the same pan, over medium heat, add the parboiled potato wedges and artichoke hearts and capers. Cook until the potatoes have a slight golden color. Add salt and pepper. Toss in arugula.<\/p>\n
While the potatoes are cooking, prepare the white wine cream sauce. Heat remaining 1 tablespoon olive oil in a small saucepan. Saute onion to soften but not brown. Add wine and reduce by half. Add cream and reduce until the sauce begins to thicken. Add lemon juice. Season to taste with additional salt and pepper if desired.<\/p>\n
To serve, garnish with milk foam which is created by whipping milk until frothy. This can be done using an espresso machine and creating milk foam like a cappuccino. This is optional.<\/p>\n
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Heat 1 tablespoon olive oil in large nonstick frying pan until it starts to shimmer. Place snapper fillets skin side down in pan. Fry for 3 to 5 minutes. Turn fish over with a spatula and cook for another 3 to 5 minutes. Press lightly to feel the fish is cooked through. Transfer to a plate lined with a paper towel.<\/p>\n
In the same pan, over medium heat, add the parboiled potato wedges and artichoke hearts and capers. Cook until the potatoes have a slight golden color. Add salt and pepper. Toss in arugula.<\/p>\n
While the potatoes are cooking, prepare the white wine cream sauce. Heat remaining 1 tablespoon olive oil in a small saucepan. Saute onion to soften but not brown. Add wine and reduce by half. Add cream and reduce until the sauce begins to thicken. Add lemon juice. Season to taste with additional salt and pepper if desired.<\/p>\n
To serve, garnish with milk foam which is created by whipping milk until frothy. This can be done using an espresso machine and creating milk foam like a cappuccino. This is optional.<\/p>\n
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