Best 3 Grilled Snapper With Lemon Basil Beurre Blanc Recipes

**Grilled Snapper with Lemon-Basil Beurre Blanc: A Symphony of Flavors**

Indulge in the delectable Grilled Snapper with Lemon-Basil Beurre Blanc, a culinary masterpiece that tantalizes the taste buds with its exquisite flavors and textures. This dish presents a perfectly grilled snapper fillet, its delicate flesh infused with a medley of aromatic herbs and spices. The beurre blanc sauce, a classic French emulsion, elevates the snapper to new heights with its rich, buttery flavor, infused with the tangy zest of lemon and the refreshing fragrance of basil. This recipe is accompanied by two additional variations: a zesty Salsa Verde and a vibrant Summer Vegetable Medley, each adding a unique dimension to the main course. Whether you prefer the herbaceous brightness of the salsa verde or the colorful medley of grilled vegetables, these recipes offer a trio of culinary delights that will leave you craving for more.

Here are our top 3 tried and tested recipes!

CHEF JOHN'S BEURRE BLANC

Chef John's Beurre Blanc image

Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 18m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup dry white wine (such as Sauvignon Blanc)
2 tablespoons lemon juice
2 tablespoons heavy cream
2 teaspoons very finely minced shallots
4 ounces cold unsalted butter, cut into 1-inch cubes
salt to taste
1 pinch cayenne pepper

Steps:

Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g

GRILLED SNAPPER WITH LEMON BASIL BEURRE BLANC

Grilled Snapper With Lemon Basil Beurre Blanc image

Provided by Matt Lee And Ted Lee

Categories dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup lemon basil leaves
2 tablespoons heavy cream
5 tablespoons white wine
2 teaspoons white wine vinegar
2 teaspoons lemon juice
3 tablespoons minced onion
8 tablespoons unsalted butter
Salt to taste
2 small whole red snappers, cleaned and scaled
Olive oil

Steps:

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 1/4 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.
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.
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.

PAN-SEARED ROCKFISH WITH LEMON BEURRE BLANC

Pan-Seared Rockfish with Lemon Beurre Blanc image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 7

Ingredients

4 lemons, juiced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup canola oil
6 (8-ounce) rockfish fillets, boned and skinned (alternatives: rock cod, pacific snapper or striped bass)
1/2 cup all-purpose flour seasoned with salt and freshly ground black pepper
1 cup softened butter

Steps:

Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.

Tips:

Choose the freshest fish possible. Ask your fishmonger for snapper that was caught within the last day or two.
Preheat your grill to medium-high heat. This will help to ensure that the fish cooks evenly.
Season the fish simply with salt and pepper. This will allow the natural flavor of the fish to shine through.
Cook the fish for 4-5 minutes per side, or until it is cooked through. The fish should be opaque and flake easily with a fork.
Make the lemon-basil beurre blanc while the fish is cooking. This sauce is simple to make and adds a delicious flavor to the fish.
Serve the grilled snapper with the lemon-basil beurre blanc and your favorite sides. Enjoy!

Conclusion:

Grilled snapper with lemon-basil beurre blanc is a delicious and easy-to-make dish that is perfect for a summer meal. The fish is cooked to perfection and the sauce is flavorful and creamy. This dish is sure to impress your friends and family.