Pan Seared Red Snapper

Familiar ingredients brought together in an innovative format for a twist on a classic dish. Featuring Custom Culinary® Gold Label Beurre Blanc Sauce, Pan Seared Red Snapper brings together the exquisite flavors of red snapper, radicchio leaves, and chervil sprig.


What You'll Need

Amount Ingredients
6 oz. Red Snapper, Boneless Filet
1 Tbsp. Olive Oil
1-1/2 oz. Custom Culinary® Gold Label Beurre Blanc Sauce
1/2 Tbsp. Radicchio Leaves, Chiffonade Cut
1 each Chervil Sprig
PREPARATION

  1. Cross cut score the skin side of the red snapper filet. Season with sea salt and pepper.
  2. In a medium sauté pan, over medium high heat, heat olive oil. Pan sear red snapper skin side down first. Cook 2-3 minutes until skin is crisp. Carefully turn and cook other side 1-2 minutes to desired temperature.
  3. Place crisp pan seared red snapper on plate, skin side up. Lace Gold Label Beurre Blanc Sauce over snapper. Garnish with radicchio and chervil.

CHEF'S TIP