GRILLED SNAPPER WITH LEMON BASIL BEURRE BLANC
Provided by Matt Lee And Ted Lee
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
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Md Rakebul Islam
[email protected]Yum! This dish was delicious. The fish was moist and flaky and the sauce was rich and flavorful. I would definitely recommend this recipe to anyone who loves seafood.
Maria Whittington
[email protected]I tried this recipe last night and it came out great! The snapper was cooked perfectly and the beurre blanc sauce was amazing. I used a combination of lemon and lime juice for the sauce and it was a nice twist. I will definitely be making this dish a
Tariq Bhai
[email protected]This grilled snapper recipe with lemon-basil beurre blanc is a delightful dish! The fish was cooked perfectly, with a crispy skin and tender, flaky flesh. The beurre blanc sauce was smooth and flavorful, with a lovely tang from the lemon and a hint o