A perfect red snapper in a simple but elegant red wine and butter sauce. A delicious combination of wine and fish! Fish tastes better in wine and butter, doesn't it? Pan fry it in a tsp of olive oil ...
Set seasoned shrimp aside. Set a medium sauté pan over medium heat and add 2 tablespoons butter. Add reserved shrimp shells and toast until crisp and pink, about 2 minutes. Transfer toasted ...
Melt the butter in ... or two of the sauce into a greased ovenproof dish to just cover the bottom. Cover with a couple of lasagne sheets. Stir the tarragon, fish, seafood and spinach to the ...
Mix the butter, garlic and parsley together and spread ... and keep warm. Meanwhile, for the seafood, heat the olive oil in a large frying pan over a medium heat. Add the shallot and garlic ...
Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes, until the seafood is done. Stir in the mascarpone and butter ... Transfer the pasta to the sauce, finish with Parmesan ...