Herb-Crusted Atlantic Wreckfish with Fresh Citrus Beurre Blanc

Name: Herb-Crusted Atlantic Wreckfish with Fresh Citrus Beurre Blanc
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1/2 cup fresh lemon juice; 1/2 cup fresh orange juice; 1/4 cup fresh lime juice; Sugar, about 1 tablespoon; Salt; 1/2 stick (4 tablespoons) cold unsalted butter, cubed; 1/2 cup heavy cream; 1 cup panko breadcrumbs; 2 tablespoons chopped fresh tarragon; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons chopped fresh dill; Four 8-ounce skinless wreckfish, grouper or snapper fillets; Extra-virgin olive oil, for brushing and browning fish; 2 tablespoons store-bought Creole spice blend; Kosher salt; Freshly ground black pepper; 1/2 cup dry white wine; Rice and seasonal vegetables, for serving

Getting reviews...

Level: Easy

Total: 40 min
Active: 30 min

Yield: 4 servings

Level: Easy

Total: 40 min
Active: 30 min

Yield: 4 servings

Ingredients

Citrus Beurre Blanc:

1/2 cup fresh lemon juice

1/2 cup fresh orange juice

1/4 cup fresh lime juice

Sugar, about 1 tablespoon

Salt

1/2 stick (4 tablespoons) cold unsalted butter, cubed

1/2 cup heavy cream

Herb-Crusted Fish:

1 cup panko breadcrumbs

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh dill

Four 8-ounce skinless wreckfish, grouper or snapper fillets

Extra-virgin olive oil, for brushing and browning fish

2 tablespoons store-bought Creole spice blend

Kosher salt

Freshly ground black pepper

1/2 cup dry white wine

Rice and seasonal vegetables, for serving

Directions

Preheat the oven to 375 degrees F.
For the citrus beurre blanc: Combine the lemon juice, orange juice and lime juice in a non-reactive pan (such as stainless steel). Simmer over medium heat until reduced by half, about 10 minutes. Add enough sugar and salt for an intense yet balanced flavor. Turn the heat to low and whisk in the butter one cube at a time. Once all the butter is incorporated, whisk in the heavy cream and heat through. Taste and season with salt. Cover the sauce to keep it warm.
For the herb-crusted fish: Combine the panko, tarragon, parsley and dill on a large plate. Brush the fish with some oil. Sprinkle with the creole spice, salt and pepper. Press the fish into the herbed panko to coat both sides. Brown the fish in some oil in a large oven-safe saute pan over medium heat, 1 to 2 minutes per side. Add the white wine to the pan and immediately place on the center rack of the oven. Bake until the fish is just cooked through, 6 to 8 minutes, depending on the thickness of the fillets. Remove the pan from the oven and let the fish rest for about 5 minutes before serving.
Serve the fish with the citrus beurre blanc, rice and seasonal vegetables.

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

Recipe courtesy of Hari Pulapaka, Executive Chef and Co-Owner, Cress Restaurant