YELLOWTAIL SNAPPER RECIPES RECIPES

Name: Blue Heaven's Yellowtail Snapper
Total time: 30 min
Yield: 2 servings
Ingredients: 1/2 cup dry white wine; 1 tablespoon lemon juice; 1 tablespoon lime juice; 1/4 cup whipping cream; 5 tablespoons cold butter; salt and pepper to taste; 3 tablespoons all-purpose flour; 2 6- 8-ounce yellowtail snapper, grouper or other snapper fillets

BLUE HEAVEN'S YELLOWTAIL SNAPPER RECIPE - NYT COOKING

Blue Heaven's Yellowtail Snapper Recipe - NYT Cooking image

Provided by Jonathan Reynolds

Total Time 30 minutes

Yield 2 servings

Number Of Ingredients 8

Ingredients

1/2 cup dry white wine
1 tablespoon lemon juice
1 tablespoon lime juice
1/4 cup whipping cream
5 tablespoons cold butter
salt and pepper to taste
3 tablespoons all-purpose flour
2 6- 8-ounce yellowtail snapper, grouper or other snapper fillets

Steps:

For citrus beurre blanc, combine wine and juices in a pan and boil until reduced to 3 tablespoons, about 10 minutes.
Add cream and simmer to about 1 1/84 cup and slightly thickened, about 2 minutes. Remove from the heat and whisk in 4 tablespoons butter. Season with salt and pepper, set aside and keep warm.
Meanwhile, pour flour in a shallow dish and dip fillets in it to coat. Melt remaining butter in a pan and cook fillets, turning once, till fish flakes easily, about 8 minutes.
Serve fish over a pool of beurre blanc with fried plantains, steamed fresh green beans and fresh corn.

Nutrition Facts : @context http//schema.org, Calories 635, UnsaturatedFatContent 13 grams, CarbohydrateContent 13 grams, FatContent 41 grams, FiberContent 1 gram, ProteinContent 43 grams, SaturatedFatContent 25 grams, SodiumContent 809 milligrams, SugarContent 2 grams, TransFatContent 1 gram

BLUE HEAVEN'S YELLOWTAIL SNAPPER RECIPE - NYT COOKING

Blue Heaven's Yellowtail Snapper Recipe - NYT Cooking image

Provided by Jonathan Reynolds

Total Time 30 minutes

Yield 2 servings

Number Of Ingredients 8

Ingredients

1/2 cup dry white wine
1 tablespoon lemon juice
1 tablespoon lime juice
1/4 cup whipping cream
5 tablespoons cold butter
salt and pepper to taste
3 tablespoons all-purpose flour
2 6- 8-ounce yellowtail snapper, grouper or other snapper fillets

Steps:

For citrus beurre blanc, combine wine and juices in a pan and boil until reduced to 3 tablespoons, about 10 minutes.
Add cream and simmer to about 1 1/84 cup and slightly thickened, about 2 minutes. Remove from the heat and whisk in 4 tablespoons butter. Season with salt and pepper, set aside and keep warm.
Meanwhile, pour flour in a shallow dish and dip fillets in it to coat. Melt remaining butter in a pan and cook fillets, turning once, till fish flakes easily, about 8 minutes.
Serve fish over a pool of beurre blanc with fried plantains, steamed fresh green beans and fresh corn.

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