Best 4 Red Snapper With Sherry Beurre Blanc Recipes

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Indulge in the exquisite flavors of pan-seared red snapper, expertly complemented by a luscious sherry beurre blanc sauce in this delectable seafood dish. This culinary masterpiece showcases the delicate texture of red snapper, perfectly cooked to maintain its moist and flaky interior while boasting a beautifully crisp exterior. The velvety sherry beurre blanc sauce, a harmonious blend of rich butter, tangy sherry, and aromatic shallots, elevates the red snapper to new heights, adding layers of flavor and creating an unforgettable dining experience. Accompanying this main course are two delightful recipes: a refreshing tomato and cucumber salad, providing a crisp and vibrant contrast to the richness of the fish, and a classic sautéed spinach, offering a healthy and flavorful side dish. Get ready to tantalize your taste buds with this extraordinary red snapper with sherry beurre blanc, accompanied by the perfect complements to create a truly memorable meal.

Let's cook with our recipes!

POTATO CRUSTED SNAPPER IN BEURRE BLANC SAUCE



Potato Crusted Snapper in Beurre Blanc Sauce image

Provided by Food Network

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 12

2 Idaho potatoes, peeled
Salt and pepper
1 cup warm clarified butter
4 (5-ounce) snapper fillets
Beurre Blanc Sauce, recipe follows
Fresh lemon herbs
2 cups heavy cream
1 cup white wine
12 whole black peppercorns
1/4 cup freshly squeezed lemon juice
2 shallots, diced
1 pound whole butter, cut into pieces, softened

Steps:

  • Using a Chinese or a regular mandoline, finely julienne the potatoes, and immediately put them into cold water and rinse thoroughly. Repeat 2 or 3 more times, or until water is clear. (The purpose of this is to rinse all the starches and sugars so potatoes do not burn when cooking). Drain water from potatoes and towel dry thoroughly. In a mixing bowl, add potatoes and season with salt and pepper. Add about 1/2 cup of the warm clarified butter, or enough to coat.
  • Preheat oven to 375 degrees F.
  • Season snapper well with salt and pepper. Take julienned potaotes and put a thin layer on the top side of the fish only. In a large saute pan heat about 1/4-inch of clarified butter over medium-high heat. Carefully lay fillets in pan, potato side down, and pan-fry until potatoes are golden brown. Turn fish over and finish cooking in pan in the oven. Place 1 fillet on each of 4 dinner plates. Top with Beurre Blanc Sauce and garnish with lemon herbs.
  • Heat cream in a heavy saucepan over medium-high heat until reduced to 3/4 cup. Reserve. In a large skillet, reduce wine, peppercorns, lemon juice, and shallots over high heat until almost dry (only a little liquid remains). Add reduced cream, whipping constantly. Remove from heat, and slowly whip in butter until thickened and smooth. Serve over snapper.

RED SNAPPER WITH SHERRY BEURRE BLANC



Red Snapper with Sherry Beurre Blanc image

Categories     Broil     Quick & Easy     Snapper     Sherry     Gourmet

Yield Serves 2

Number Of Ingredients 6

1/4 cup medium-dry Sherry
1 large shallot, minced (about 1/4 cup)
2 tablespoons dry white wine or water
1 tablespoon Sherry vinegar (available at specialty foods shops and some supermarkets) or white-wine vinegar
3 tablespoons cold unsalted butter, cut into 4 pieces
two 1/2-inch-thick red snapper fillets (about 10 ounces total), seasoned with salt and pepper

Steps:

  • In a small saucepan cook the Sherry, the shallot, the white wine, the vinegar, and salt and pepper to taste over moderately high heat until the liquid is reduced to about 2 tablespoons, remove the pan from the heat, and whisk in the butter, 1 piece at a time, adding each new piece before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.)
  • On a foil-covered broiler pan broil the fillets under a preheated broiler about 4 inches from the heat for 4 to 5 minutes, or until they just flake, divide them between 2 plates, and spoon the sauce over them.

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.

RED SNAPPER FOR TWO



Red Snapper for Two image

This is a fast and easy recipe plus it's low fat and healthy. Add a tossed salad and some hard bread and you have a gourmet meal. Plus, the cook can plate the meal from the casserole dish, leaving only two cooking utensils to clean.-Joy Adcock, Amarillo, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 13

1/4 cup chopped onion
1 garlic clove, minced
2 teaspoons olive oil
1/2 cup chopped fresh mushrooms
1 medium tomato, chopped
1/4 cup white wine or chicken broth
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Dash pepper
2 red snapper fillets (8 ounces each)
2 teaspoons grated Parmesan cheese
1 tablespoon minced fresh parsley

Steps:

  • In a small saucepan, saute onion and garlic in oil for 1 minute. Stir in mushrooms and tomato; cook 3 minutes longer. Stir in the wine, salt, basil, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 7-11 minutes or until sauce is thickened. , Place fish in a greased 13-in. x 9-in. baking dish; top with sauce. Sprinkle with cheese. Bake, uncovered, at 400° for 12-18 minutes or until fish flakes easily with a fork. Sprinkle with parsley.

Nutrition Facts : Calories 297 calories, Fat 8g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 416mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 43g protein. Diabetic Exchanges

Tips:

  • Use the freshest red snapper you can find. Look for fish that are bright red in color and have clear, bulging eyes.
  • If you don't have dry sherry, you can use white wine or chicken broth instead.
  • Be careful not to overcook the fish. Red snapper is a delicate fish and will cook quickly.
  • Serve the red snapper immediately with your favorite sides. Some good options include rice, roasted vegetables, or a salad.

Conclusion:

Red snapper with sherry beurre blanc is a delicious and elegant dish that is perfect for a special occasion. The fish is cooked perfectly and the sauce is rich and flavorful. This recipe is sure to impress your guests.

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