Yellowtail Snapper with Citrus Beurre Blanc Sauce

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Yellowtail Snapper with Citrus Beurre Blanc Sauce
This tasty dish adapted from Blue Heaven Restaurant offering beneath the trees in Key West.
Servings
Ingredients
  • 2 6-8 oz Yellowtail snapper, grouper or other snapper fillets
  • 1/2 cup white wine
  • 1 tbsp lime juice
  • 1 tbsp lemon juice
  • 1/4 cup heavy cream
  • 4 tbsp butter
  • salt and pepper to taste
Servings
Ingredients
  • 2 6-8 oz Yellowtail snapper, grouper or other snapper fillets
  • 1/2 cup white wine
  • 1 tbsp lime juice
  • 1 tbsp lemon juice
  • 1/4 cup heavy cream
  • 4 tbsp butter
  • salt and pepper to taste
Instructions
  1. Make Citrus Beurre Blanc
  2. Reduce wine, lime and lemon juices to 3 Tbsp.
  3. Add heavy cream and simmer until slightly thickend about 1 minute.
  4. Whisk in butter, season with salt and pepper, set aside and keep warm.
  5. Meanwhile, pour flour in shallow dish and dredge snapper fillets.
  6. Melt 2 tbsp butter in pan over medium high heat and cook fillets turning once until flakes. About 8 minutes
  7. Serve fish over pool of beurre blanc with fried plantains, steamed fresh green beans and fresh corn.
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