Caviar Red Snapper Recipe
Make Caviar Red Snapper Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Caviar Red Snapper - Fish & Seasoning
Caviar Beurre Blanc & Garnish
Method
Caviar Red Snapper - Fish & Seasoning
- 1
- 2
Pan-sear the fillets
Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add the extra-virgin olive oil and 1 tablespoon of the unsalted butter. When the butter foams and the pan is shimmering, place the fillets skin-side down (if skin on). Press gently with a spatula for 20 seconds to prevent curling. Cook undisturbed 3–4 minutes, until the skin is crisp and the flesh releases easily from the pan.
- 3
Finish the fish
Flip the fillets and add the remaining 2 tablespoons of butter to the pan. Spoon the melted butter over the tops of the fillets while cooking 1–2 minutes more, until the fish reaches an internal temperature of 130–135°F (54–57°C) for medium, or until opaque and flakey. Remove the fillets to a warm plate and tent loosely with foil. Squeeze a little lemon juice over each piece and sprinkle reserved lemon zest and half the chopped chives on top.
Caviar Beurre Blanc & Garnish
- 4
Make the shallot reduction
In a small saucepan over medium heat, combine the minced shallot, dry white wine, and white wine vinegar. Bring to a simmer and reduce the liquid until about 2 tablespoons remain (about 8–10 minutes). The aroma will concentrate and the shallot will be translucent and soft.
- 5
Finish the beurre blanc
Lower the heat to medium-low. Add the heavy cream and swirl to combine. Gradually whisk in the cold butter, a few cubes at a time, allowing each addition to emulsify before adding more. Continue whisking until the sauce is glossy and slightly thickened. Remove from heat and season with 1/2 teaspoon salt, 1/4 teaspoon white or black pepper, and 1 teaspoon lemon juice. Taste and adjust seasoning gently; the sauce should be buttery, tangy, and slightly acidic to balance the caviar.
- 6
Mount caviar
Let the beurre blanc cool for 1–2 minutes so it is warm but not hot (hot sauce will melt the caviar). Gently stir in 1 tablespoon of caviar into the sauce to lend a saline, briny note (optional). Reserve the remaining tablespoon of caviar for finishing.
- 7
Plate and garnish
Spoon a shallow pool (about 2–3 tablespoons) of the warm beurre blanc onto each plate. Place a seared red snapper fillet atop the sauce. Carefully spoon the remaining 1 tablespoon of caviar onto the center of each fillet (or divide evenly if serving more than two). Scatter the remaining chives and microgreens around the fish and serve immediately with lemon wedges on the side.
