Name: Passion Yellowtail Snapper
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 2 servings
Cuisine: american
Ingredients: 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

Directions

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.

Passion Fruit Beurre Blanc:

Yield: Cooking Time: 5 minutes

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Passion Yellowtail Snapper

Passion Fruit Beurre Blanc:

Passion Fruit Beurre Blanc:

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