Recipe courtesy of Shawn Higgins
Total:
1 hr 30 min
Active:
50 min
Yield:
1 serving
Level:
Intermediate

Ingredients

Crepe Batter:
  • 1 egg
  • 1 1/2 ounces heavy cream 
Seasoned Flour:
  • 1 cup all-purpose flour
  • 1 tablespoon granulated garlic 
  • 1 teaspoon ground white pepper 
  • 1 teaspoon ground black pepper 
  • 1 ounce dry ranch dressing mix 
Bronzing Flour:
  • 1/4 cup Cajun-style blackfish seasoning
  • 1 tablespoon granulated sugar 
  • 1/4 cup yellow corn flour
Snapper:
  • One 8-ounce fillet red snapper or similar fish, skin and bones removed
  • 1 tablespoon unsalted butter
  • 1/4 cup diced green onion, for garnish.
Lime Chipotle Cream Sauce:
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose white flour 
  • 1 teaspoon minced shallots 
  • 1 teaspoon minced garlic 
  • 1/2 cup white wine 
  • 1 tablespoon diced chipotles in adobo sauce, plus 2 tablespoons adobo sauce
  • 1 tablespoon fresh lime juice 
  • 2 cups heavy cream 
  • 1/2 ounce chicken base or stock 
  • 1/2 ounce hot sauce 
  • Salt and pepper

Directions

For the crepe batter: Whisk together the egg and cream in a small bowl and set aside.

For the seasoned flour: Whisk together the all-purpose flour, granulated garlic, white pepper, black pepper and ranch dressing mix in a shallow bowl and set aside.

For the bronzing flour: Whisk together the blackfish seasoning, sugar and yellow flour in a shallow bowl and set aside.

For the snapper: Dredge the fish through the crepe batter and then place immediately into the seasoned flour and cover generously on all sides. Set aside or in the fridge while the cream sauce is prepared.

For the lime chipotle cream sauce: Make a roux: Melt 2 tablespoons of the butter in a skillet or saute pan over medium heat. Add the all-purpose flour and cook, stirring with a whisk constantly until the consistency of batter and there are no lumps, about 5 minutes. Let the mixture reach a simmer. Stir occasionally until the roux is brown and smooth, up to 20 minutes. Remove from the heat and set aside.

Melt the remaining tablespoon of butter in a saucepan over medium heat. Add the shallots and garlic and cook until translucent. Add the wine and bring to a boil. Stir in the chipotles, adobo sauce and lime juice. Reduce the heat to medium-low. Add the cream, chicken base and hot sauce and simmer until reduced by one-third. Thicken with the roux a little bit at a time, making sure to whisk it in so it doesn't clump, until desired consistency is reached. Finish with salt and pepper.

To finish the snapper: Heat a saute pan on medium heat. Lightly dust the snapper filet with the bronzing flour. Add 1 tablespoon of butter to the hot pan. Cook the filet until crispy golden brown, 3 to 4 minutes per each side. Finish with some lime chipotle cream sauce and the diced green onions. Reserve the remaining lime chipotle sauce for another use. 

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

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