Yellow Tail Snapper Recipe

Cook and Mash

Place cubed potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil, then simmer until potatoes are fork-tender, about 12–15 minutes. Drain well. Return potatoes to the pot over low heat for 1 minute to remove excess moisture. Warm the milk and 2 tbsp butter in a small saucepan or microwave. Mash the potatoes until smooth, gradually stirring in warmed milk and butter. Season with 3/4 tsp salt and 1/4 tsp black pepper. Keep warm and cover.

Prepare and Fry

Rinse julienned leeks and dry thoroughly between paper towels—moisture prevents crisping. Toss leeks with flour, cornstarch, and 1/4 tsp salt until evenly coated. Heat neutral oil in a small heavy saucepan to 350°F (175°C) or until a small breadcrumb sizzles and browns in ~20 seconds. Fry leeks in batches (do not overcrowd) for 45–90 seconds until light golden and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray. Season immediately with a pinch of salt. Keep crisp at room temperature; they will crisp further as they cool.

Blanch the Green Beans

Bring a pot of salted water (1 tsp salt) to a boil. Add green beans and blanch 2–3 minutes until bright green and just tender. Prepare an ice bath. Transfer beans to ice bath to stop cooking, then drain and pat dry. Set aside.

Roast the Asparagus

Preheat oven to 425°F (220°C). Toss asparagus with 1 tbs olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a rimmed baking sheet in a single layer. Roast for 8–10 minutes until tender and slightly browned at tips. Finish with 1/2 tsp lemon zest if using. Keep warm.

Sauté Green Beans

Heat remaining 1 tbs olive oil in a sauté pan over medium heat. Add the blanched green beans and sauté 2–3 minutes to heat through and pick up a little color. Season with a pinch of salt and pepper. Keep warm.

Make the Reduction

In a small saucepan, combine dry white wine, white wine vinegar, and minced shallot. Bring to a simmer and reduce over medium heat until about 2 tablespoons of liquid remain (reduces for 6–8 minutes).

Emulsify with Butter

Turn heat to low. Add cold butter cubes a few at a time, whisking constantly and allowing each addition to emulsify before adding more. Once all butter is incorporated, remove from heat. Stir in basil leaves and use an immersion blender or transfer briefly to a blender to finely puree the basil into the sauce for a bright green color. Strain if desired for extra-smooth texture. Season with 1/4 tsp salt and 1/8 tsp white pepper. Keep warm over the lowest heat or in a warm water bath; do not boil (sauce will break).

Season Fillets

Pat yellowtail snapper fillets dry with paper towels. Season both sides with 1 1/2 tsp kosher salt (divided) and 1 tsp black pepper (divided). Let sit at room temperature for 10 minutes while other components finish.

Pan-Sear the Snapper

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When butter foams and oil is shimmering, place fillets skin-side down. Press gently with a spatula for 20 seconds to ensure even contact. Cook skin-side down until skin is crisp and flesh is opaque about 3–4 minutes depending on thickness. Flip carefully and cook flesh-side 1–2 minutes more until just cooked through (internal temp ~135–140°F / 57–60°C). Remove to a warm plate and tent loosely with foil for 2 minutes.

Plate and Garnish

Divide mashed potatoes between two plates, spreading slightly as a bed. Arrange roasted asparagus and sautéed green beans alongside. Place a snapper fillet on top of the potatoes or beside them, skin-side up to showcase the crisp skin. Spoon 2–3 tbs basil beurre blanc around and a little over the fish. Sprinkle a small handful of crispy leeks over the fish for texture. Add a few microgreens or basil leaves and a lemon wedge to each plate. Serve immediately.