Red snapper with Cream of Wheat-and-buttermilk sauce

Name: Red snapper with Cream of Wheat-and-buttermilk sauce
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Ingredients: 2 tablespoons fresh lemon juice; ¼ cup extra-virgin olive oil or butter; 2 tablespoons butter; 2 cups Cream of Wheat, preferably not instant; ¼ cup extra-virgin olive oil or butter; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 cups buttermilk, more or less; 2 tablespoons minced dill, plus more for garnish; Four 6-ounce fillets red snapper, sea bass, or similar fish, skin removed; Four 6-ounce fillets red snapper, sea bass, or similar fish, skin removed; Four 6-ounce fillets red snapper, sea bass, or similar fish, skin removed

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

A lovely dish, crisp-coated fish in a creamy, slightly sour broth. The combination of ingredients may sound odd, but, trust us, the results are unique. Dill is our herb of choice, but chervil, parsley, or fennel fronds will work just as well. Try to avoid skim buttermilk—that with 2 percent fat is better here. And eat this with a spoon.

Ingredients

Four 6-ounce fillets red snapper, sea bass, or similar fish, skin removed
2 cups

Fish course
Pescatarian

Method

Put the fillets in a shallow dish and add enough buttermilk to cover. Sprinkle with the dill and salt and pepper, and let sit for about 10 minutes, turning frequently.
Preheat the oven to 200°F. Place the Cream of Wheat in a bowl. Heat a 10- or 12-inch