Escovitche
2 - 8oz. Portion Red Snapper filet
1 tablespoon lemon juice
Salt & Pepper
Flour
Julienne of red, green and yellow peppers, onion and tomatoes
Sauce
2 oz. butter
1 clove garlic, sliced
2 sprigs fresh thyme
4 oz. White wine
2 oz. white vinegar
4 oz. ketchup
Hot sauce to taste
Worcestershire sauce to taste
Season snapper filet with salt, pepper and lemon juice. Dredge in flour. Brown both sides of snapper in hot oil. Discard excess oil, add butter (with fish still in pan), add peppers, thyme, onion and tomato -- saute.
Deglaze with wine, vinegar, add ketchup, season with hot sauce and Worcestershire sauce.
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