Red Snapper or Other Fish Fillets in Paprika Sour Cream

Name: Red Snapper or Other Fish Fillets in Paprika Sour Cream
Yield: makes 4 servings
Ingredients: 1 1/2 to 2 pounds fillets of red snapper, halibut, or grouper, skinned and cut into 1-inch cubes; 1/4 cup fresh lemon juice; Salt and black pepper; 3 tablespoons extra virgin olive oil; 1 small onion, chopped; 1/2 cup sour cream; 1/2 cup fish stock, preferably homemade (page 161), or water; 2 teaspoons hot paprika, plus more to taste; 1/4 cup chopped fresh dill leaves; 1/4 cup chopped fresh parsley leaves

December 14, 2011

Sour cream sauce is standard throughout Eastern Europe, and it’s not as bland as you might think or as you might have experienced. The dish should be quite sour, for one thing, and a bit hot—if your paprika has little flavor, either buy a new supply or spike it with cayenne—and it should be finished with fresh herbs. Serve this over rice or buttered noodles or with crusty bread.

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