Red Snapper Saltimbocca with Marsala Sauce
This elegant twist on a classic Italian dish pairs delicate red snapper with the salty crispness of prosciutto and the richness of a Marsala cream sauce. Served over angel hair pasta, it’s a restaurant-quality dinner made right at home.
Ingredients
For the Snapper
- 4 red snapper fillets (4–6 oz each), skinless
- 8 slices prosciutto
- 8 large fresh sage leaves
- Salt and pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- Toothpicks or kitchen twine
For the Marsala Sauce
- 2 tbsp unsalted butter
- 1 small shallot, finely minced
- 1 garlic clove, minced
- 3/4 cup dry Marsala wine
- 1/2 cup chicken or fish stock
- 1/4 cup heavy cream
- Salt and pepper, to taste
- Optional: 1 tsp cornstarch + 1 tbsp cold water
Instructions
Pat snapper dry; season lightly. Top each with a sage leaf and wrap in prosciutto. Sear in oil and butter over medium heat, prosciutto side down first, until crisp and cooked through. Set aside.
For the sauce, sauté shallot and garlic in butter. Deglaze with Marsala, then add stock and simmer until reduced. Stir in cream and thicken if desired. Season to taste.
Serve snapper over angel hair pasta with sauce spooned on top. Optional garnishes include lemon zest, sage, or grated Parmigiano-Reggiano.