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