PAN ROASTED SNAPPER WITH BEURRE BLANC & RED ONION JAM
Pan-roasted snapper with crispy skin, served with red onion jam and blood orange beurre blanc—perfect for dinner parties or a special treat!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at makeadish.net.
Cooking tools:
- Mandoline
- Saute pan
- Skillet
- Saucepan
- Wooden spoon
- Whisk
- Measuring cup
- Plastic wrap
- Plate
- Stove
Ingredients
- Red snapper, filet, skin on
- Olive oil, 3 TBS
- Salt and Brazilian seasoning
- McCormick seasoning
- Red Onion, 2 pounds, sliced on mandolin
- Butter, 2 TBS
- Brown Sugar, 1/3 cup
- Balsamic Vinegar 1 TBS
- Gravenstein Apple Vinegar 1 TBS
- Red Wine 1 cup
- Salt
- Pepper
- Fresh Thyme, chopped, 1 TBS (optional)
- Blood orange juice, 1/2 cup
- White wine, 1/2 cup
- Butter, 2 sticks, cut in pats
- Heavy Cream, 3 or 4 TBS
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