Broiled Yellowtail Snapper Food

BROILED SNAPPER WITH PAPRIKA BUTTER

Steps:

• Heat broiler; set rack 4 inches from heat. Lightly oil a broiler-proof baking sheet; arrange 4 snapper fillets (8 ounces each), skin side down, on top.
• Dividing evenly, spread fillets with a total of 3 tablespoons softened Paprika Butter; season with coarse salt and ground pepper. Broil until fish is opaque throughout, 8 to 10 minutes.

BROILED SNAPPER WITH SMASHED POTATOES

Steps:

• Preheat broiler with rack about 6 inches from heat. Stir butter, tarragon, and chives in a small bowl; set aside.
• Place potatoes in a large saucepan and cover with cold water. Bring to a boil over high and cook until just tender, 12 to 13 minutes. Add Broccolini and cook until crisp-tender, about 4 minutes. Drain; transfer potatoes to a cutting board and set Broccolini aside. Smash potatoes, 1 at a time, with the bottom of a bowl until flattened slightly.
• Drizzle 2 tablespoons oil over both sides of fish fillets; season with ½ teaspoon salt. Coat a baking sheet with cooking spray. Place fish, skin side up, on baking sheet and broil until skin is crispy and fish flakes with a fork, about 10 minutes.
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add potatoes and cook, undisturbed, until golden, about 2 minutes. Add remaining 1 tablespoon oil, flip potatoes, and cook, undisturbed, until golden, about 2 minutes. Add Broccolini; cover and cook until warmed, about 1 minute. Add 2 tablespoons herb butter and remaining ½ teaspoon salt; toss to coat. Serve with fish and remaining herb butter.

30 BEST WAYS TO COOK SNAPPER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

PASSION YELLOWTAIL SNAPPER

Steps:

• 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.
• 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.

BLUE HEAVEN'S YELLOWTAIL SNAPPER

Steps:

• For citrus beurre blanc, combine wine and juices in a pan and boil until reduced to 3 tablespoons, about 10 minutes.
• Add cream and simmer to about 1 1/84 cup and slightly thickened, about 2 minutes. Remove from the heat and whisk in 4 tablespoons butter. Season with salt and pepper, set aside and keep warm.
• Meanwhile, pour flour in a shallow dish and dip fillets in it to coat. Melt remaining butter in a pan and cook fillets, turning once, till fish flakes easily, about 8 minutes.
• Serve fish over a pool of beurre blanc with fried plantains, steamed fresh green beans and fresh corn.