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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
Season the yellowtail fillets with salt and pepper,
then dust 1 side only with flour, shaking off any
excess. In a medium-sized sauté 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.
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Passion Fruit Beurre Blanc:
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
In a small saucepan, sauté 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.
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