Best 9 Potato Crusted Snapper In Beurre Blanc Sauce Recipes

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Embark on a culinary journey with our star dish, the Potato-Crusted Snapper in Beurre Blanc Sauce. This delectable seafood masterpiece combines the flaky tenderness of snapper fillets enveloped in a crispy potato crust, complemented by the rich, lusciousness of a classic Beurre Blanc sauce. But that's just the beginning of our culinary adventure.

Alongside this signature dish, you'll discover a treasure trove of equally enticing recipes. Indulge in the simplicity of our Pan-Seared Lemon Butter Snapper, where the delicate flavors of lemon and butter elevate the natural sweetness of the fish. Experience a taste of the Mediterranean with our vibrant Baked Snapper with Tomatoes and Olives, where tangy tomatoes, briny olives, and aromatic herbs dance together in a flavorful symphony.

For those who love a bit of spice, our Spicy Grilled Snapper with Mango Salsa will tantalize your taste buds with its fiery kick and refreshing mango salsa. And if you're craving a comforting classic, our Snapper Fish and Chips with Tartar Sauce delivers that perfect combination of crispy fish, fluffy fries, and creamy tartar sauce.

These recipes offer a diverse range of cooking techniques and flavors, ensuring that there's something for every palate. Whether you're a seasoned chef or just starting your culinary journey, these recipes will guide you towards creating restaurant-quality snapper dishes in the comfort of your own kitchen.

Here are our top 9 tried and tested recipes!

WHITE BUTTER SAUCE: BEURRE BLANC



White Butter Sauce: Beurre Blanc image

Provided by Food Network

Yield 1 cup

Number Of Ingredients 6

4 tablespoons white wine vinegar
4 tablespoons dry white wine
2 tablespoons finely minced shallots
Salt and white pepper
Salt and white pepper
2 sticks unsalted butter, chilled and cut into 16 pieces

Steps:

  • In a 1 1/2 quart saucepan combine vinegar, wine, shallots, salt and white pepper and bring to a simmer.
  • Gently simmer liquid until reduced to 1 1/2 tablespoons. Remove from heat and immediately swirl or whisk in 2 pieces of chilled butter. As the butter is incorporated into the liquid add another piece and continue to swirl or whisk. Return pan to low heat and while constantly swirling or whisking add successive pieces of butter. When all of the butter has been added remove from heat. Sauce will be thick and creamy. Adjust seasoning to taste. Serve immediately. To hold the sauce, set the pan in a larger pan of lukewarm water. If the sauce separates, transfer a spoonful of the sauce to a cold mixing bowl and gradually whisk the rest of the sauce in by the spoonful. The sauce can be reheated by gradually whisking 2 to 3 tablespoons of hot liquid, i.e. water, cream or stock.

RAYMOND BEURRE BLANC



Raymond Beurre Blanc image

Provided by Alton Brown

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 to 2 shallots, chopped fine
8 ounces white wine
2 ounces lemon juice
1 tablespoon heavy cream
12 tablespoons cold unsalted butter, cubed
Salt and white pepper, to taste

Steps:

  • Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
  • Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.

POTATO CRUSTED RED SNAPPER



Potato Crusted Red Snapper image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 7

6 (6-ounce) red snapper fillets
5 Idaho potatoes, peeled and grated
1/2 cup melted butter
1 tablespoon salt
3/4 tablespoon freshly ground black pepper
1 cup grated Asiago
1 tablespoon finely minced lemon zest

Steps:

  • Preheat oven to 425 degrees F.
  • Bring a large pot of lightly salted water to boil. Add grated potatoes, boil for 30 seconds, and then drain. Plunge into an ice bath and drain immediately. Spread the potatoes on a plate or baking sheet to dry. Toss with the melted butter, salt, pepper, cheese, and lemon zest. Coat each filet with potato, lightly pressing with fingertips.
  • Place the fish on a lightly oiled baking sheet and roast for 15 to 20 minutes in the oven until lightly browned and cooked through.

POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH



POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH image

Provided by Bobby Flay

Categories     main-dish

Time 43m

Yield 8 servings

Number Of Ingredients 17

8 red snapper fillets, 5 to 6 ounces each
Salt and pepper
1 large potato, peeled and finely grated
1/2 cup prepared horseradish, drained
4 tablespoons pure olive oil
roasted pepper relish- recipe follows
2 red bell peppers, roasted, peeled, seeded and diced
2 yellow bell peppers, roasted, peeled, seeded and diced
1/2 cup chopped black olives
1 tablespoon crushed red pepper flakes
2 tablespoons minced garlic
2 tablespoons fresh thyme leaves
1/2 cup chopped parsley
1/4 cup sherry vinegar
2 tablespoons honey
6 tablespoons pure olive oil
Salt and pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Season each fillet to taste with salt and pepper. Combine the potato and horseradish and spread the mixture over the top of each fillet, pressing it down so it will adhere.
  • Heat the oil in a large saute pan over medium heat until almost smoking. Sear each fillet potato-side down until a crust forms, about 3 minutes. Turn the fillets over and finish cooking in the oven until done, about 5 minutes for medium. Place on a large serving platter and top each fillet with some relish. Serve any remaining relish on the side.
  • In a mixing bowl, combine the bell peppers, olives, pepper flakes, garlic, thyme, parsley, vinegar, honey, and oil. Season to taste with salt and pepper. May be refrigerated up to 1 day. Serve at room temperature.

CLASSIC BEURRE BLANC: WHITE BUTTER SAUCE



Classic Beurre Blanc: White Butter Sauce image

Provided by Food Network Kitchen

Categories     condiment

Time 35m

Yield 1 cup

Number Of Ingredients 9

1/3 cup champagne vinegar
1/3 cup dry white wine
2 shallots, finely chopped
1/2 lemon, juiced
2 bay leaves
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cubed
Salt and pepper
2 tablespoons chopped chives

Steps:

  • In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons. Add the cream and continue to simmer until reduced again to about 2 tablespoons. Cream is added to make the sauce more stable and less likely to separate.
  • Reduce the heat to low and remove the bay leaves. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130 degrees F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, fold in the chives, and serve immediately. Keep covered in a warm place for a few hours, if needed.
  • Serve with fish or vegetables.

POTATO CRUSTED SNAPPER



Potato Crusted Snapper image

Posted by request,have not tried it yet, but it does sound good. will probably try it this week, and will add comments. from Cooking Light

Provided by Derf2440

Categories     Lunch/Snacks

Time 11m

Yield 4 serving(s)

Number Of Ingredients 7

1 dash salt and pepper
1/2 cup low-fat buttermilk
2 cloves garlic, smashed
3/4 cup instant potato flakes, not granules
4 (6 ounce) red snapper fillets
1 tablespoon butter
4 lemon wedges

Steps:

  • Combine buttermilk, garlic and salt and pepper in a shallow dish.
  • Place the potato flakes in another shallow dish.
  • Dip fillets in buttermilk mixture, dredge in potato flakes.
  • Melt the butter in a large nonstick frypan over medium high heat.
  • Add fish, cook 3 minutes on each side or until golden and fish flakes easily when tested with a fork.
  • Serve with lemon wedges.

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

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.

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

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

BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)



Beurre Blanc (Classic French Butter Sauce) image

This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.

Provided by Craig Claiborne And Pierre Franey

Categories     condiments, sauces and gravies

Time 20m

Yield About one cup

Number Of Ingredients 7

1 tablespoon butter
1/4 cup finely chopped shallots
3 tablespoons white-wine vinegar
2 tablespoons dry white wine
1/3 cup heavy cream
Salt to taste, if desired
8 tablespoons butter, cut into 12 pieces

Steps:

  • Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
  • Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams

Tips:

  • Mise en place: Before you start cooking, make sure all your ingredients are prepped and measured. This will help you stay organized and prevent any scrambling during the cooking process.
  • Choose the right fish: Red snapper is a good choice for this recipe, but you can also use other firm-fleshed white fish, such as halibut, cod, or tilapia.
  • Get the potatoes nice and crispy: The key to this dish is getting the potatoes nice and crispy. Make sure to use a heavy-bottomed skillet and don't overcrowd the potatoes. Cook them in batches if necessary.
  • Don't overcook the fish: Red snapper cooks quickly, so be careful not to overcook it. The fish is done when it is opaque and flakes easily with a fork. A meat thermometer will help you monitor the temperature of the fish, you want an internal temperature of 145F
  • Make the beurre blanc sauce ahead of time: The beurre blanc sauce can be made ahead of time and reheated just before serving. This will save you time and effort when you're ready to eat.

Conclusion:

This potato-crusted snapper in beurre blanc sauce is a delicious and elegant dish that is perfect for a special occasion. The crispy potato crust and the rich, creamy beurre blanc sauce complement the delicate flavor of the fish perfectly. This dish is sure to impress your guests and leave them wanting more.

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