Yellow Tail Snapper Almondine Recipe

Cook potatoes

Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender when pierced, 15–20 minutes.

Mash

Drain potatoes well and return to the warm pot. Add 3 tbsp butter and warmed milk. Mash with a potato masher or ricer until smooth. Season with 1 tsp salt and 1/2 tsp black pepper, adjust to taste. Keep warm, covered, until serving.

Blanch green beans

Bring a pot of salted water to a boil. Add green beans and cook 2–3 minutes until crisp-tender. Prepare an ice bath. Drain beans and shock in ice bath to stop cooking. Drain and set aside; toss with a little olive oil and a pinch of salt before plating.

Roast asparagus

Preheat oven to 425°F (220°C). Toss asparagus with 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper on a rimmed baking sheet. Roast until tender and slightly charred at tips, 10–12 minutes depending on thickness. Keep warm.

Prepare leeks

Separate julienned leeks into thin strands and pat dry with paper towels to remove moisture.

Batter and fry

In a bowl, whisk together 1/2 cup flour and 2 tbsp cornstarch. Stir in 1/4 cup cold water to make a slightly thick batter — add a splash more water if needed so leeks are lightly coated. Heat neutral oil in a medium saucepan or deep skillet to 350°F (175°C). Toss small handfuls of leeks in the batter, shake off excess, and fry in batches until golden and crisp, 1–2 minutes. Remove to paper towels and immediately season with 1/4 tsp salt. Keep in a warm, dry place until plating (they will crisp as they cool).

Toast and brown almonds

In a small skillet over medium heat, melt 2 tbsp butter. Add sliced almonds and cook, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch carefully so they don't burn.

Finish almondine

Remove skillet from heat. Stir in 1 tbsp lemon juice, 1 tsp lemon zest, and 2 tbsp chopped parsley. Taste and adjust with a pinch of salt if needed. Set aside.

Reduce aromatics

In a small saucepan over medium heat, combine 1/2 cup dry white wine, 2 tbsp white wine vinegar and 2 tbsp minced shallot. Bring to a simmer and reduce until about 2–3 tbsp of liquid remain, about 8–10 minutes.

Emulsify butter

Lower heat to very low. Whisk in the cold butter, a few pieces at a time, allowing each addition to melt and emulsify before adding more. Continue until all butter is incorporated and the sauce is smooth and slightly thickened.

Add basil & season

Stir in 1/2 cup packed fresh basil leaves and use an immersion blender or transfer briefly to a blender to puree until bright green and smooth. Return to low heat to warm through but do not boil. Season with 1/2 tsp salt and pepper to taste. Keep warm (use a warm water bath if necessary) until plating.

Prepare fillets

Pat snapper fillets dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp pepper. Dredge lightly in 1 cup flour, shaking off excess.

Cook fish

Heat a large skillet over medium-high heat and add 2 tbsp olive oil and 3 tbsp butter. When butter foams and oil shimmers, add fillets presentation-side down (skin side up if skin-on). Cook undisturbed 3–4 minutes until golden and release easily. Carefully flip and cook 1–2 minutes more until opaque and cooked through (internal temperature ~135–140°F / 57–60°C) depending on thickness. Transfer to a warm plate and tent with foil.

Top with almondine

Spoon warmed almondine topping over each fillet just before serving so almonds remain crunchy.

Divide mashed potatoes among four plates, using a ring or spoon to form a neat mound. Arrange roasted asparagus and blanched green beans alongside. Place a yellowtail snapper fillet on the potatoes or beside them. Spoon 2–3 tbsp basil beurre blanc around and lightly over the fish. Sprinkle the almondine evenly over each fillet. Top with a small handful of crispy leeks for texture and garnish with a basil leaf and a lemon wedge. Serve immediately.