Blue Heavens Yellowtail Snapper Recipes

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BLUE HEAVEN'S YELLOWTAIL SNAPPER



Blue Heaven's Yellowtail Snapper image

Provided by Jonathan Reynolds

Categories     dinner, easy, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 8

1/2 cup dry white wine
1 tablespoon lemon juice
1 tablespoon lime juice
1/4 cup whipping cream
5 tablespoons cold butter
salt and pepper to taste
3 tablespoons all-purpose flour
2 6- 8-ounce yellowtail snapper, grouper or other snapper fillets

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.

Nutrition Facts : @context http, Calories 635, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 41 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 25 grams, Sodium 809 milligrams, Sugar 2 grams, TransFat 1 gram

PASSION YELLOWTAIL SNAPPER



Passion Yellowtail Snapper image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 14

2 (7-ounce) portions yellowtail snapper fillets, rinsed
Pinch salt and freshly ground black pepper
1 cup all-purpose flour
1 tablespoon olive oil
2 tablespoons dry white wine
Passion Fruit Beurre Blanc, recipe follows
2 teaspoons toasted sweetened coconut
6 slices mango
1 small shallot, minced
1 teaspoon olive oil
1/4 cup dry white wine
4 passion fruit (or 1/2 cup passion fruit juice)
1/4 cup softened unsalted butter
Pinch salt and freshly ground white pepper

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.

CARIBBEAN YELLOWTAIL SNAPPER



Caribbean Yellowtail Snapper image

Grilled snapper marinated in a spicy citrus sauce.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 13

2 pounds yellowtail snapper fillets
1 cup water
2 tablespoons lime juice
1 tablespoon lemon juice
2 teaspoons lemon zest
¼ teaspoon orange extract
2 peppers jalapeno peppers, finely minced
1 shallot, minced
1 tablespoon fresh thyme
2 teaspoons ground allspice
1 teaspoon cinnamon
1 tablespoon soy sauce
1 pinch salt and pepper to taste

Steps:

  • In a large shallow dish, add all of the marinade ingredients. Mix well.
  • Add the snapper and turn to coat. Cover and refrigerate for 30 minutes to an hour.
  • Grill or broil fish over very high heat for about 5 minutes. Carefully turned and cook another 2-3 minutes, until desired doneness.

Nutrition Facts : Calories 353.6 calories, Carbohydrate 5.2 g, Cholesterol 126 mg, Fat 12.1 g, Fiber 1.1 g, Protein 53.5 g, Sodium 316.9 mg, Sugar 1 g

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