Red Snapper Medallions with Broccoli Rabe & Beurre Blanc
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Cook time: 
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Serves: 4
 
Ingredients
  • 4 (8-ounce) skin-off red snapper fillets, cut into twelve 2½” medallions, (remove any bones as much as possible, without tearing the fillets)
  • 1 10 0z box McCormick Seafood Fry Mix coating
  • 1 tablespoon Old Bay Seasoning
  • 3-4 Eggs, beaten
  • Salt & Pepper
  • Oil for frying
  • For Brocolli Rabe:
  • 2 bunches broccoli rabe, rinsed and chopped coarse, with all stems removed
  • 4-6 tablespoons extra virgin olive oil
  • 20 cloves garlic, smashed and cut in halves
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Salt
  • ½ teaspoon freshly ground pepper
  • 2 lemons, freshly squeezed
  • ⅓ cup freshly grated Parmigiano-Reggiano cheese
  • For Beurre Blanc Sauce:
  • ¼ cup rice vinegar
  • ¼ cup fresh squeezed lemon juice
  • 1 tablespoon minced shallots
  • 2 sticks high quality, unsalted butter, cut into 16 pieces
  • salt and freshly ground white pepper
  • a squeeze of fresh lemon juice
Instructions
  1. Make the Beurre Blanc. In a heavy saucepan, combine vinegar, lemon juice, shallots, salt & pepper and bring to a boil. Reduce to about 1½ tablespoons. Remove from heat and beat in half the butter until creamy. Set saucepan over low heat and whisk in one piece of butter at a time, until all the butter has been incorporated. Stir in a squeeze of lemon juice. Keep just barely warm until serving, to prevent from congealing.
  2. Prep the Brocolli Rabe. Half the ingredients and cook in two batches. In a large stainless steel saute pan, heat the olive on medium low heat, saute the garlic until slightly golden, add the brocolli rabe, salt and pepper. Flip and stir the brocolli rabe so that all the leaves are coated with the oil. Cover and cook for 2 minutes. Remove cover and stir in lemon juice and a dash of crushed red pepper flakes. Cook for another 2-3 minutes, stirring often. Do not overcook. Remove from heat. Remove the larger pieces of garlic, stir in cheese, cover and keep warm.
  3. Cook the Snapper. Generously season both sides of the snapper medallions with salt and pepper. In a large bowl, mix 1 tablespoon of Old Bay Seasoning with McCormick fry mix. Dredge fillets in egg then dust snapper with fry mix. In a cast iron skillet heat oil over high heat. Add snapper fillets, skin-side down, and sear until golden and crispy, about 3 minutes, without turning. Carefully flip onto other side and cook for about 2 minutes. Remove from heat, cover and keep warm.
  4. Assemble. Divide brocolli rabe between 4 plates, creating three 2½” mounds on each plate. Top each mound with a medallion of snapper. Spoon some buerre blanc over each piece. Garnish with pea shoots, serve hot and enjoy! Serves 4.
Recipe by Sonoma Christian Home at https://sonomachristianhome.com/2015/01/snapper-medallions-with-broccoli-rabe-and-beurre-blanc/