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Herb Marinated Snapper with Spinach Cream Sauce

Spinach Cream Sauce:
1 cup onion, diced
1/ 4 pound unsalted butter
1 tablespoon garlic, minced
1/ 4 cup all purpose flour
1 quart heavy cream
1 cup chicken stock
1 cup chopped spinach
1 tablespoon fresh tarragon, chopped
salt and pepper, to taste
juice of one lemon

Herb Oil:
1 cup salad oil or olive oil
1 sprig fresh rosemary
4 sprigs fresh thyme
4 garlic cloves, smashed
1 bay leaf
1 teaspoon black peppercorns
5 – 6 ounce mahi mahi or snapper

Marinate fish in herb oil for approximately half hour to one hour.

Sweat onions and garlic in butter. Add flour to create roux. Slowly add heavy cream, while whisking to prevent lumps. Add chicken stock, continue to whisk till nice and smooth. Squeeze lemon juice. Add spinach and tarragon. Season to taste with salt and pepper. If roux is too thick, add water and re-season.