Recipe courtesy of Gavin Kearney
Gavin's Three-Way Yellowtail Snapper
Total:
1 hr 15 min
Prep:
40 min
Cook:
35 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
40 min
Cook:
35 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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Linguine with Red Snapper

Recipe courtesy of Debi Mazar and Gabriele Corcos

Sauteed Red Snapper with Arugula, Onion and Heirloom Tomato Salad

Recipe courtesy of Cooking Channel

Snapper in Escabeche

Recipe courtesy of Michael Lugo

Red Snapper Tacos

Recipe courtesy of Stanton Social

Salt Crusted Snapper

Recipe courtesy of Laura Calder

Red Snapper en Papillote

Recipe courtesy of Alton Brown

Herb Crusted Snapper with Fresh Ratatouille

Recipe courtesy of Emeril Lagasse

Whole Mutton Snapper with Mango Salsa

Recipe courtesy of Doug Shook

Creole Marinated Grilled Red Snapper

Recipe courtesy of Tanya Holland

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c
On Tonight
On Tonight

Good Eats

8pm | 7c

Good Eats: Reloaded

8:30pm | 7:30c

Good Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats: Reloaded

10:30pm | 9:30c
11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

12am | 11c

Good Eats: Reloaded

12:30am | 11:30c

Good Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats: Reloaded

2:30am | 1:30c
3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here