Rouget Grill Beurre Nantaise - Red Snapper With Butter Nantaise

1. Combine salt, pepper, 1/4 tsp thyme, bay leaf & lemon juice. Rub inside of cavity of fish. Rub outside of fish with a little oil & sprinkle with salt & 1/4 tsp thyme. Place in greased baking pan. Bake in 350 deg oven for 45 to 60 minutes.

2. While the fish is cooking, make your sauce. In a small pan combine shallots, vinegar & wine. Bring to boiling; boil until reduced to 3 T. Discard solids. In a 3-quart saucepan, boil cream until reduced to 3/4 cup. Add strained wine liquid. Serve over fish.

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Nutrient	Quantity
Total fats	56.1463 g
Protein	21.8109 g
Carbohydrates	13.237 g
Energy	644.568 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4965 g
Water	283.5591 g
Aspartic acid	0.3908 g
Calcium, Ca	245.038 mg
Lutein + zeaxanthin	5.9415 g
Fiber, total dietary	1.3791 g
Carotene, beta	115.3645 g
Niacin	1.1092 mg
Vitamin A, RAE	528.203 g
Arginine	0.2149 g
Riboflavin	0.3639 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0016 g
Glutamic acid	1.0254 g
Sodium, Na	125.1805 mg
Fatty acids, total saturated 16:1 undifferentiated	1.8308 g
Total lipid (fat)	56.1463 g
Manganese, Mn	0.1693 mg
Fructose	0.168 g
Proline	0.4454 g
Fatty acids, total saturated 16:0	15.9974 g
Fatty acids, total saturated 8:0	0.5564 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.0656 g
Choline, total	90.799 mg
Sugars, total	8.8847 g
Serine	0.258 g
Fatty acids, total saturated 10:0	1.1352 g
Fatty acids, total saturated 18:0	6.0972 g
Fatty acids, total saturated 20:4 undifferentiated	0.0442 g
Vitamin B-6	0.2984 mg
Selenium, Se	15.9776 g
Ash	2.2228 g
Vitamin D	41.4 IU
Fatty acids, total saturated 18:1 undifferentiated	13.8534 g
Pantothenic acid	0.6044 mg
Phenylalanine	0.2218 g
Copper, Cu	0.2687 mg
Betaine	0.0089 mg
Thiamin	0.1731 mg
Retinol	518.7 g
Methionine	0.1081 g
Iron, Fe	1.7986 mg
Carbohydrate, by difference	13.237 g
Phosphorus, P	290.77 mg
Folate, total	36.707 g
Tocopherol, gamma	0.0066 mg
Fatty acids, total saturated 4:0	1.9494 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0196 g
Lycopene	0.02 g
Alanine	0.1808 g
Cholesterol	242.3 mg
Valine	0.3061 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	1.1579 g
Glycine	0.1328 g
Carotene, alpha	0.012 g
Glucose (dextrose)	0.1512 g
Fatty acids, total saturated 14:0	5.9241 g
Zinc, Zn	1.4783 mg
Isoleucine	0.2792 g
Fatty acids, total saturated 12:0	0.6592 g
Fatty acids, total polyunsaturated	1.7566 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	0.4445 g
Tocotrienol, alpha	0.0008 mg
Vitamin A, IU	1920.964 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0102 g
Folate, DFE	36.707 g
Tryptophan	0.0673 g
Vitamin C, total ascorbic acid	10.502 mg
Phytosterols	2.092 mg
Galactose	0.0001 g
Fatty acids, total polyunsaturated 18:1 c	0.0012 g
Fatty acids, total saturated 6:0	0.5436 g
Tyrosine	0.2183 g
Vitamin B-12	1.21 g
Vitamin K (phylloquinone)	5.4287 g
Fatty acids, total saturated	34.9298 g
Histidine	0.1236 g
Fatty acids, total monounsaturated	16.4496 g
Threonine	0.2161 g
Folate, food	36.707 g
Vitamin D (D2 + D3)	1.08 g
Cryptoxanthin, beta	0.635 g
Vitamin D3 (cholecalciferol)	1.08 g
Vitamin E (alpha-tocopherol)	2.0489 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.028 g
Magnesium, Mg	40.001 mg
Lysine	0.3601 g
Potassium, K	523.1445 mg
Cystine	0.0361 g
Fluoride, F	5.4342 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
White wine	0.25 cup	0	0	0
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Whipping cream	1.5 cups	525.6	5.328	55.638
Bay leaf	1	0	0	0
Red snapper	3	75.65	0	0.425
Pepper	1 dash	0.251	0.064	0.0033
Cooking Oil	0	0	0	0
shallot	0.25 cup	28.8	6.72	0.04
white vinegar	0.25 cup	10.71	0.0238	0
thyme	0.25 teaspoon	0.202	0.0489	0.0034