Recipe: Shrimp and Corn Crusted Snapper | Oceans 234

Posted on Nov 24 2014 - 10:39am by Cristyle
Categorized as
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Oceans 234- Local Caught Snapper

Shrimp and Corn Crusted Snapper

Oceans 234

For the fish:

  • 2-8 oz pieces of yellowtail snapper
  • For the crust:
  • 2 oz corn kernels
  • 4 oz baby shrimp chopped
  • 1 oz scallions
  • 3 oz panko bread crumbs
  • 1 oz soft butter

For the veggies:

  • 1 zucchini diced
  • 1 squash diced
  • 1 red pepper julienne
  • ¼ red onion julienne
  • ¼ carrot julienne

For the mash:

  • 10 red bliss potatoes
  • 4 oz milk
  • 1 oz butter

For the sauce:

  • 1 bay leaf
  • Juice from one lemon
  • 1 shallot chopped
  • 4 oz white wine
  • 2 oz heavy cream
  • 4 oz butter

In a mixing bowl combine all ingredients for the crust with salt and pepper to taste.

Cover the snapper with the crust. In a sauce pot, cover potatoes with water and boil. Once the potatoes are tender, drain water. Add milk and butter then mix thoroughly.

Place snapper in a preheated oven at 350 for 12 minutes or until the crust is golden brown.

In a hot sauté pan place 1 oz of oil and stir in veggies. Cook on high heat 3 minutes or until tender.

In a sauce pot combine the shallot, bay leaf, lemon juice and white wine. Reduce by half and add the cream. Reduce by half again and slowly add butter.

Divide the mash on two plates, add the veggies and fish. Drizzle the sauce over.

(Serves 2)

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Cristyle is a South Florida native, born in Miami and raised in Palm Beach. Her love of food came through her travels and seeing how cuisines differ and relate so much. She attended the University of Florida, had a short stint in Charlotte, NC and is now back home - ready to eat her way through Palm Beach County and share her findings with locals and visitors alike. From brunch to happy hour to foodie events, she's got you covered!