Roasted Red Snapper Recipe
/ three sisters succotash, fried okra, blue crab, herbed beurre blanc
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Ingredients
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Roasted Red Snapper
Three Sisters Succotash
Fried Okra
Blue Crab
Herbed Beurre Blanc
Method
Roasted Red Snapper
- 1
Prepare the Snapper
Preheat your oven to 400°F (200°C). Clean and gut the red snapper. Pat it dry with paper towels.
- 2
- 3
Roast the Snapper
Place the snapper on a baking sheet and roast for 25-30 minutes or until the fish flakes easily with a fork.
Three Sisters Succotash
- 4
Sauté the Vegetables
In a skillet, melt butter over medium heat. Add corn, green beans, butternut squash, and diced red bell pepper. Cook for 8-10 minutes until tender.
- 5
Season
Add salt and black pepper to taste.
Fried Okra
- 6
Prepare the Okra
Slice the okra into 1/2 inch pieces and soak in buttermilk for 10 minutes.
- 7
Dredge
Coat the okra pieces in cornmeal mixed with salt.
- 8
Fry the Okra
Heat vegetable oil in a pan over medium-high heat. Fry the okra in batches until golden brown, about 3-4 minutes. Drain on paper towels.
Blue Crab
- 9
Prepare the Crab
In a bowl, mix blue crab meat with Old Bay seasoning and lemon juice. Set aside.
Herbed Beurre Blanc
- 10
Make the Sauce
In a saucepan, combine white wine and minced shallots. Reduce over medium heat until almost evaporated. Add heavy cream and reduce again.
- 11
Finish the Sauce
Whisk in butter, fresh herbs, salt, and white pepper until smooth.
