Red Snapper Beurre Blanc

Updated: Jul 22, 2019

Red Snapper with Beurre Blanc Sauce served over Black Forbidden Rice

Red Snapper Beurre Blanc

Serves 4


Red Snapper Filet 4 each

White wine 1 cup

Heavy cream 1 cup

Shallots, diced 1 cup

Butter, ice cold 3 tablespoons

Salt and pepper to taste

Clarified butter or Ghee ½ cup

Method of prep:

Dry snapper filets with a paper towel and season with salt and pepper or Pro Seasoning. Heat a cast iron skillet over medium high heat. Add 3 teaspoons of clarified butter or Ghee to the pan and heat until the pan begins to slightly smoke. Add filets to the pan and brown on both sides. Cook fish to an internal temperature of 145 degrees. Remove fish from pan and set aside. In the same pan, add 3 teaspoons of clarified butter. Add shallots and sweat until translucent. Deglaze pan with wine and cook down until the wine is the consistency of syrup. Once the wine is reduced, add heavy cream and reduce by half over medium heat. Remove the sauce from the heat and stir for about 1 minute. Add the cold butter into the sauce ¼ teaspoon at a time, stirring as you add the butter. Season to taste and serve with the fish.

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