Here’s an autumn dinner that takes only 15 minutes to make.
Fresh snapper coated in brown sugar cooks in 6 to 7 minutes. The secret is to keep the flame low so that the sugar creates a sauce.
The general rule for cooking fish is 10 minutes per inch of thickness. I like to cook the fish for 8 minutes instead. Fish will continue to cook in its own heat when removed from the stove.
Pecans and brown sugar are mixed with pumpkin to make a sweet pumpkin puree. Open a bag of ready-to-eat salad to complete the meal.
Helpful hints
• Any type of non-oily fish can be used such as tilapia, sole or flounder.
• For added flavor, toast the pecans in a toaster oven or under a broiler for a few minutes.
Countdown
• Season snapper and set aside.
• Prepare Sweet Pumpkin Puree.
• Saute snapper.
Beer
Fred Tasker’s suggestion: This is the season for pumpkin-flavored ale. It would be perfect with this dish.
Evan Benn’s suggestion: Wise choice, Fred. Look for Lakefront Brewery’s Pumpkin Lager.
Shopping list
To buy: 3/4 pound snapper fillet, 1 package dark brown sugar, 1 can pumpkin, 1 package broken pecans and 1 bunch fresh parsley.
Staples: Canola oil, salt and black peppercorns.
Caramelized Snapper
3/4 lb. snapper fillet
Salt and freshly ground black pepper
2 Tbsp. dark brown sugar
2 tsp. canola oil
2 Tbsp. chopped parsley
Season snapper with salt and pepper. Spread brown sugar on a plate and press grouper into the sugar. Let sit while side dish is prepared.
Heat oil in a nonstick skillet over medium heat. Add snapper and saute 3 minutes. Turn and saute 3 minutes. Lower heat if sugar is burning. Remove to two dinner plates and spoon the pan juices on top. Sprinkle with chopped parsley. Makes 2 servings.
Per serving: 260 calories (23 percent from fat), 6.8 g fat (0.8 g saturated, 3.8 g monounsaturated), 60 mg cholesterol, 34.9 g protein, 13.5 g carbohydrates, 0 g fiber, 111 mg sodium.
Sweet Pumpkin Puree
2 cups canned pumpkin
Salt and freshly ground black pepper
2 Tbsp. dark brown sugar
6 Tbsp. broken pecans
Spoon pumpkin into a small saucepan. Heat 2 to 3 minutes, stirring to warm pumpkin. Add the brown sugar and salt and pepper to taste. Sprinkle pecans on top and serve with snapper. Makes 2 servings.
Per serving: 274 calories (50 percent from fat), 15.2 g fat (1.6 g saturated, 8.3 g monounsaturated), no cholesterol, 4.6 g protein, 36.2 g carbohydrates, 9 g fiber, 15 mg sodium.
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