Pan-Seared Red Snapper with...Pan-Seared Red Snapper with Yuzu-Kosho Beurre Blanc

Crispy-skinned red snapper fillet served over a velvety, citrusy yuzu-kosho emulsion, garnished with vibrant sea beans and finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   Pat the red snapper fillets completely dry using paper towels. Lightly score the skin in 3 diagonal lines with a very sharp knife to prevent curling. Season the flesh side with flaky sea salt.

2. 02

   To make the beurre blanc, combine the minced shallot, dry white wine, and yuzu juice in a small saucepan over medium heat. Bring to a simmer and reduce until only about 1 tablespoon of liquid remains.

3. 03

   Reduce the heat to low, whisk in the heavy cream, then gradually whisk in the cold, cubed butter one piece at a time, keeping the pan moving to create a glossy emulsion. Whisk in the yuzu-kosho paste, then strain through a fine-mesh chinois. Keep warm.

4. 04

   Heat the grapeseed oil in a cast-iron skillet over medium-high heat until shimmering. Carefully lay the snapper fillets in the pan, skin-side down. Press gently with a fish spatula for 30 seconds to ensure even skin contact.

5. 05

   Cook undisturbed for 4 minutes until the skin is golden and extremely crispy. Flip the fish and cook on the flesh side for 1 more minute. Transfer to a warm, paper-towel-lined plate.

6. 06

   Toss the blanched sea beans in the hot pan for 30 seconds to warm through in the residual oils.

7. 07

   Pour a generous pool of the yuzu-kosho beurre blanc onto the center of each plate. Place the crispy-skinned snapper on top, skin-side up. Garnish with sea beans and scatter fresh finger lime pearls over the fish.