Grilled Snapper With Lemon Basil Beurre Blanc
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- ½cup lemon basil leaves
- 2tablespoons heavy cream
- 5tablespoons white wine
- 2teaspoons white wine vinegar
- 2teaspoons lemon juice
- 3tablespoons minced onion
- 8tablespoons unsalted butter
- Salt to taste
- 2small whole red snappers, cleaned and scaled
- Olive oil
Preparation
- Step 1
Puree basil leaves and heavy cream in a blender and reserve. In a medium saucepan, bring wine, vinegar, lemon juice and minced onion to a simmer, uncovered. When liquid has been reduced down to ¼ its original volume (about 5-10 minutes), turn off heat and whisk in the cream/basil mixture, being sure to spoon in all basil shreds.
- Step 2
Add butter to mixture one tablespoon at a time, whisking continuously, until all is used. Return pot to low heat for a few seconds, if necessary, so last butter pats melt. Strain sauce, and add salt to taste. Set aside.
- Step 3
Prepare a grill. Grill fish 8 minutes per side, until skin is crispy. Lift meat from bones and place on plates. Drizzle with beurre blanc and serve.
Private Notes
Comments
Beurre Blanc is a butter sauce - for the love of god do not cut the butter!
I am having difficulty finding red snapper. What is a good alternative? Rockfish?
I used the beurre blanc sauce with a salmon wellington I made, and it was terrific! I read through several beurre blanc recipes and this one seemed the easiest. I used shallots instead of onion and omitted the basil this time.
Can anyone share how they puréed the basil and cream? I started with an Oscar(small processor) with no results then moved to the Vita Mix but too little contents to get it to purée.
@cindy I wouldn't worry about to the level of purée as you're going to push the mixture through a fine sieve and be left with a silky sauce of deliciousness.