Blue Heaven's Yellowtail Snapper
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup dry white wine
- 1tablespoon lemon juice
- 1tablespoon lime juice
- ¼cup whipping cream
- 5tablespoons cold butter
- salt and pepper to taste
- 3tablespoons all-purpose flour
- 26- 8-ounce yellowtail snapper, grouper or other snapper fillets
Nutritional analysis per serving (2 servings)
637 calories; 41 grams fat; 24 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 43 grams protein; 816 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For citrus beurre blanc, combine wine and juices in a pan and boil until reduced to 3 tablespoons, about 10 minutes.
- Step 2
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.
- Step 3
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.
- Step 4
Serve fish over a pool of beurre blanc with fried plantains, steamed fresh green beans and fresh corn.
Private Notes
Comments
In step 2, the instructions say to simmer to "1 1/84" cup. What amount is that?
Perfect. Use a skin on yellowtail filet and cook with the skin side down for 5 minutes till skin is golden. Cook just 2-3 minutes on other side.
Excellent on Mahi Mahi. Added a little sumac to the sauce to enhance the lemon flavor.
has anyone made the sauce an hour ahead and reheated?
Beware of boiling for ten minutes! I took my eye off it briefly around the seven-minute mark; when I next looked, the pot was a black crusty mess. I re-did it and simmered it for around eight minutes.