1 lb snapper fillets
4 cups od chicken broth – sugar free
¼ cup thin sliced green onions/scallions
2 tbsp of brag soy aminos
¼ tsp red pepper flakes
Parsley for garnish-optional
Lemon slices for garnish-optional
1-2 minced garlic cloves
2 tsp Dijon mustard
2 tbsp of lemon juice
2 tbsp of fine diced green onions or shallots
4 tsp olive oil
2 ounces milk – maintenance can use heavy cream
Blend or puree all ingredients together and bring to a warm temperature in a saucepan. Serve warm over poached fish.
In a deep pan add chicken broth, onions, soy aminos, red pepper flakes, salt, and pepper. Bring to a simmer and reduce heat a little and add snapper fillets. Cover and poach fillets for 3-4 minutes per side.
Internal temperature of perfect cook fish is 140 degrees using an instant read thermometer, and that is what your water cooking temperature should be.
Remove from broth with slotted spoon and pour Lemon Sauce over the snapper.
Garnish with chopped parsley and Lemon Slices if desired
Recipe yields, 2- 8 ounce servings of snapper, each serving uses 2 tsp of olive oil, simply omit oil from Lemon Sauce if you have already used daily allotment.