pan-seared Pacific snapper, meyer lemon beurre blanc


(Recipe originally printed in PLATS DU JOUR, the girl & the fig’s Journey Through the Seasons in Wine Country by Sondra Bernstein. Photographed by Steven Krause.)

Yellowtail Snapper is a delicately flavored fish that is easy to cook and pairs with a wide range of spring ingredients. We recommend using the Meyer Beurre Blanc because both the acidity from the citrus as well as the creaminess of the butter are wonderful complementary flavors.

For the vegetables:
3 bunches baby carrots, peeled and blanched
1 bunch asparagus trimmed
8 baby artichokes,trimmed, blanched, and cut in half
2 tablespoons unsalted butter

For the beurre blanc:
16 tablespoons (2 sticks) plus 1 tablespoon cold unsalted butter, diced
1 shallot, minced
¼ cup dry white wine
1 sprig fresh thyme
3 Meyer lemons, zested and juiced (fresh lemon juice can be substituted)
Salt and white pepper to taste

For the snapper:
6 snapper filets (6 ounces each, skin-on, scaled and cleaned)
Salt and white pepper to taste
¼ cup blended oil
¼ cup lemon segments (from about 2 lemons), for garnish

To prepare the vegetables:

In a medium sauté pan combine the baby carrots, asparagus, artichokes, and butter with ¼ cup water. On medium heat cook until the vegetables are heated through, about 3 to 5 minutes. Season with salt and pepper to taste.

To prepare the beurre blanc:

Melt 1 tablespoon of butter in a small saucepan over low heat and add the shallots. Sauté the shallots until soft, about 3 minutes. Add the white wine and thyme, increase the heat to high, and reduce the liquid until almost dry. Remove the pan from the heat and add the lemon juice and zest. Put the pan back over very low heat and while whisking, slowly add a few squares of cold butter one at a time, making sure all of the butter is emulsified before adding more butter. Repeat until all the butter has been absorbed into the sauce. Strain the sauce through a fine-mesh sieve. Season with salt and white pepper to taste. Keep warm

To prepare the snapper:

Season the snapper filets with salt and white pepper. Heat a large sauté pan over medium-high heat. Add the blended oil to the hot pan and place the filets skin-side down in the oil. (Be careful when placing the fish in the hot pan, as the oil can splash.) Sauté the filets until the skin is well browned, about 3 to 5 minutes. Turn the fish over and continue to sauté the flesh side until browned. (The fish should be cooked through at this point.) Remove the fish from the pan and set aside on paper towels.

To serve:

Warm the plates. Carefully remove the vegetables with a slotted spoon and place them in the center of each plate. Drizzle the beurre blanc around the vegetables and place a piece of snapper on top. Garnish with the lemon segments.


One Comment on
  1. Thanks for sharing. I am trying this tomorrow! The asparagus is a nice spring touch!

    We just had a nice “takeout dinner” Friday so we could watch the Warriors game. We live in Glen Ellen so used to Fig cafe. That chef’s choice pizza was the best!!

Leave a Reply

Your email address will not be published. Required fields are marked *

WordPress spam blocked by CleanTalk.