Recipe courtesy of Mangoes Restaurant and Catering
Passion Yellowtail Snapper
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 867
- Total Fat
- 37
- Saturated Fat
- 17
- Carbohydrates
- 78
- Dietary Fiber
- 8
- Sugar
- 21
- Protein
- 50
- Cholesterol
- 134
- Sodium
- 295
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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
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
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:
- 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.