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Gavin's Three-Way Yellowtail Snapper

Recipe courtesy Gavin Kearney
Show: Stir It Up with Gavin Kearney Episode: Caribbean Vibes with Chef Gavin

Photo: Gavin's Three-Way Yellowtail Snapper

TOTAL TIME: 1 hr 15 min
Prep: 40 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 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
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
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
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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.
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.
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.
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.

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5

Newest Ratings and Reviews

Read all 5 reviews

  • on December 06, 2011

    Flag

    You da man Chef Gavin that was delicious! I really enjoyed the show and hope to see more. Its nice to see the true side of the Caribbean especially during the cold winter months up north. I cooked the snapper with the mango beurre blanc sauce and it came out great, I might have to add that as a special on my restaurants menu but I promise to call it "Irie Fish Gavin" Hope you don't mind me stealing your idea.

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  • on November 05, 2011

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    Loved the creole sauce! Made it with mahi mahi and was delicious! It was a great taste of the Caribbean! I hope they show more of Chef Gavin!!!

    people found this review Helpful.
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  • on November 03, 2011

    Flag

    Made the creole sauce w/ snapper tonite n loved it!
    Family ate it all up n there's no leftovers...next on my list...the butta sauce.
    Can't wait. Thnx Cooking Channel n thnx Chef Gavin.
    Looking forward to more recipes...

    people found this review Helpful.
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