Lightly Crusted Red Snapper with Beurre Blanc Sauce

 

something light for dinner


Back home, I'd usually text my mom at the end of the day to ask what was for dinner. Usually something awesome, there are however some off days when a reply would be fried fish with which the excitement to eat dinner just disappears.

Now that we're thousand of miles away from Manila and with mom too far to cook for us, I decided to play a little joke on my sister. Technically it is a fried fish dinner.. but done my way!
 

Lightly Crusted Red Snapper with Beurre Blanc Sauce

For the Red Snapper..

INGREDIENTS:

1 fillet Red Snapper

1//4 cup Flour

1/4 tsp salt

1/4 tsp pepper

Olive oil for Frying

PROCEDURE:

-Mix Flour, Salt, and Pepper together in a bowl

-Take the Red Snapper Fillet and lightly coat both sides with the flour mixture

-Fry the fillet in a pan set at medium-high heat and drizzled with olive oil

-The Red Snapper takes about 3 minutes on each side

For the Beurre Blanc Sauce...

INGREDIENTS:

1/2 cup Dry White Wine

2 tbsps finely diced onions

Juice of Half a Lemon

1/3 cup Butter, cubed and kept cold

Salt and Pepper to taste

 PROCEDURE:

 

-Pour in the half cup of wine into a small saucepan set over medium-high heat

-Add in the diced onions and lemon juice

-Bring the wine mixture to a boil

-let the mixture reduce by half

takes about 10 minutes

-remove the pan from the heat and then carefully add the butter one cube at a time while continuously stirring

-flavor with salt and pepper and you're done

Drizzle a little bit of Beurre Blanc Sauce on the Red Snapper

Best served on a bed of fresh, crisp lettuce

Definitely not the fried fish Car was expecting!

Miks