Lean snapper in a buttery lemon-caper sauce is a simple main dish, ready in just 30 minutes. Thaw fish, if frozen. Measure thickness of fish. Rinse fish under cold running water; pat dry with paper towels. Set aside. In a large nonstick skillet, heat oil over medium-high heat. Place fish pieces in skillet, skin sides down.
2 6- 8-ounce yellowtail snapper, grouper or other snapper fillets Nutritional Information For citrus beurre blanc, combine wine and juices in a pan and boil until reduced to 3 tablespoons, about 10 minutes. Add cream and simmer to about 1⅛4 cup and slightly thickened, about 2 minutes. Remove from the heat and whisk in 4 tablespoons butter.
Unwrap the fish and arrange the asparagus stalks all around it. Drizzle with remaining olive oil and sprinkle with remaining salt. Spoon half of the onion mix on top of the snapper and place the casserole dish back in the oven. Cook everything uncovered for 15 minutes. Remove from the oven and serve hot with remaining onion mix on the side.