Yellow Eye Snapper Recipes

PASSION YELLOWTAIL SNAPPER

Steps:

• Season the yellowtail fillets with salt and pepper, then dust 1 side only with flour, shaking off any excess. In a medium-sized saute pan, heat the olive oil until just nearly smoking and add the yellowtail, flour side down. Sear the fish until golden brown, then flip over and continue cooking 1 minute. Add the white wine and cook 1 minute more. Remove from heat. Serve fillets in a pool of Passion Fruit Beurre Blanc. Garnish the top of each fillet with 1 teaspoon of toasted coconut and 3 slices of mango.
• In a small saucepan, saute the shallot in olive oil until slightly browned. Add the white wine and passion fruit. Over medium heat, reduce by 3/4. The liquid in the pan will begin to look thick and bubbly. Remove the pan from the heat and slowly whisk in the butter a little bit at a time, making sure all butter is whisked in before adding more. Season with salt and white pepper, to taste, then drain through a sieve and reserve the liquid in a warm part of the kitchen until needed.

SNAPPER FRANCESE RECIPE - (3.9/5)

Steps:

• 1 Using a shallow bowl or pie plate, whisk together eggs, 2 tablespoons water and parsley. Season with salt and pepper, and set aside. 2 Place flour in a shallow bowl or pie plate. Season with salt and pepper, to taste. Dredge fish in flour and egg wash to coat. 3 Using a medium saute pan over medium-high heat, heat the oil. Saute the fish on both sides until golden brown and cooked through. 4 Transfer fish to a serving plate and top with Lemon sauce. Sprinkle with parsley and serve immediately. Makes 1 generous serving. Nutrition information per serving: 853 calories, 65% calories from fat, 62 g fat, 20 g saturated fat, 468 mg cholesterol, 9 g carbohydrates, 57 g protein, 840 mg sodium, 0 g fiber Lemon sauce ½ cup Chablis 3 tablespoons lemon juice ½ cup chicken broth 2 tablespoons butter, cold, cut in half Salt and white pepper, to taste 1 Using the same saute pan as the fish, drain the oil and place on medium-high heat. Add the Chablis, lemon juice and chicken broth. Season with salt and pepper, to taste. Reduce liquid by half. 2 Remove pan from heat and whisk in butter, 1 tablespoon at a time. Serve immediately. Makes about 1/3 cup. Nutrition information per 1/3 cup: 242 calories, 83% calories from fat, 22 g fat, 14 g saturated fat, 63 mg cholesterol, 5 g carbohydrates, 1 g protein, 481 mg sodium, 0 g fiber

SUMAC-ROASTED SNAPPER WITH LIME YOGURT

Steps:

• Preheat the oven to 425°F.
• Carefully use a sharp knife to score each side of the fish, making 5 or 6 incisions into the skin and flesh of the fish (this will help even more flavor seep in to the flesh). Season inside and out with the sumac, salt, and pepper. Really pack on the sumac! Place the fish on a baking sheet. Stuff with the sliced garlic and drizzle the olive oil all over. Roast until the eyes have popped and the flesh is firm to the touch, about 20 minutes.
• In a medium bowl, stir together the yogurt, lime zest, lime juice, salt, and grated garlic.
• Place the roasted fish on a serving platter and scatter mint over the top. Squeeze the lime juice over the fish and serve the yogurt and lime wedges on the side.

BLUE HEAVEN'S YELLOWTAIL SNAPPER

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.

CAJUN STYLE BLACKENED SNAPPER

Steps:

• In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
• Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
• Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.