Recipe courtesy of Gavin Kearney
Gavin's Three-Way Yellowtail Snapper
Total:
1 hr 15 min
Active:
40 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 15 min
Active:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 cup vegetable oil
  • 2 pounds fresh, skinless yellowtail snapper fillets (can substitute grouper)
  • All-purpose flour, for dredging
  • 2 teaspoons seafood seasoning, such as Old Bay
  • Freshly ground black pepper
  • 1 lemon wedge
  • Creole Sauce, recipe follows
  • Butta Sauce, recipe follows
  • Beurre Blanc Sauce, recipe follows
Creole Sauce:
  • 1/8 cup vegetable oil
  • 1 tablespoon minced garlic
  • 1 medium yellow onion, diced
  • 1 medium green pepper, diced
  • 1 medium red pepper, diced
  • 2 sprigs fresh thyme
  • 2 tablespoons butter
  • 1 cup tomato sauce
  • 1/2 cup ketchup
  • 1 whole scotch bonnet pepper, without seeds
  • Juice of 1/2 a lemon
  • Hot sauce
  • Worcestershire sauce
  • 2 sprigs fresh parsley, leaves chopped
Butta Sauce:
  • 1/8 cup vegetable oil
  • 1/4 cup diced celery
  • 1 tablespoon minced garlic
  • 1 medium yellow onion, diced
  • 1 medium green pepper, diced
  • 1 medium red pepper, diced
  • 1 whole scotch bonnet pepper, without seeds
  • 2 sticks (16 tablespoons) salted butter, cut into chunks
  • 1 cup light white wine
  • 1/2 cup water
  • 8 bay leaves
  • 3 sprigs fresh thyme
  • Juice of 1 lemon
  • 1 teaspoon cornstarch
  • 2 sprigs fresh parsley, leaves finely chopped
Beurre Blanc Sauce:
  • 1/8 cup vegetable oil
  • 1/4 cup diced celery
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 1/2 medium white onion, diced
  • 1 cup light white wine
  • 3 cups heavy cream
  • 1 mango, chopped (about 1 1/2 cups)
  • 4 bay leaves
  • Juice of 2 lemons
  • 2 dashes nutmeg
  • 2 sticks (16 tablespoons) salted butter, cut into chunks
  • 2 sprigs fresh parsley, leaves finely chopped

Directions

In a large, heavy-bottomed saucepan, pour enough oil to fill the pan about 1/2-inch. Heat until it starts to shimmer. Dredge the fillets in flour and then sprinkle with the seafood seasoning and pepper. Spritz with a little lemon. Saute until the flesh turns white but is still tender to the touch, about 3 minutes each side. Remove immediately from the pan, place on a paper towel to absorb excess oil, and then plate. Serve with Creole, Butta, and/or Beurre Blanc Sauce.

Creole Sauce:

Heat the oil in a large saucepan over medium-low heat until shimmering. Add the garlic, onions, bell peppers, thyme and butter. Blend in the tomato sauce, ketchup, 1/2 cup water, scotch bonnet pepper, lemon juice, a dash of hot sauce and a shot of Worcestershire sauce. Simmer, stirring, for 10 minutes, and then finish with a little parsley.

Butta Sauce:

Heat the oil in a large saucepan over medium-low heat until shimmering. Add the celery, garlic, onions, bell peppers, scotch bonnet pepper, butter, wine, 1/2 cup water, bay leaves, thyme and lemon juice. Allow to simmer for 3 minutes, while stirring. In a small bowl, combine the cornstarch with 3 tablespoons water and mix until smooth. Stir the slurry into the sauce, and cook until the sauce has thickened, another 5 minutes. Remove from the heat and finish with the parsley.

Beurre Blanc Sauce:

Heat the oil in a large saucepan over medium-low heat until shimmering. Add the celery, garlic, shallot, onions and white wine. Next, while stirring, add the cream, mango, bay leaves, lemon juice and nutmeg. After simmering for 10 minutes, the cream mixture should have reduced by roughly half. Finally, to finish, whisk in the butter, remove from the heat and add the parsley.

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