The recipe for the sauce is from my favorite Key West restaurant under the trees–the Blue Heaven.
Use the sauce with any mild white fish…this recipe uses Yellow Tail Snapper.
Blue Heaven Yellowtail Snapper.
Citrus Beurre Blanc Sauce for Snapper
Make Citrus Beurre blanc:
Reduce 1/2 cup of white wine, 1 tbsp lime juice, l tbsp lemon juice to 3 tbsp.
Add 1/4 cup heavy cream and simmer until slightly thickened about 1 minutes whisk in 4 tablespoons butter, season with salt and pepper, set aside and keep warm..
Meanwhile, pour flour in shallow dish and dredge 2 6 to 8 oz yellowtail snapper, grouper or other snapper fillets.
Melt butter in pan over medium high heat and cook fillets turning once until flakes-.8 minutes
Blue Heaven served fish over pool beurre blanc with fried plantains, steamed fresh green beans and fresh corn.
I recently served Wild Corvina with rainbow carrots in lime butter with a touch of honey and thyme and sweet potato fries.