Blackened Snapper Recipe
Weet potato, vanilla, brussels sprouts, strawberry, beurre blanc, basil oil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sweet Potatoes
Peel and dice the sweet potatoes into small cubes. Boil them in salted water until tender, about 10-15 minutes. Drain and mash with vanilla extract, salt, and pepper to taste.
- 2
- 3
Cook the Snapper
Pat the snapper fillets dry and season generously with blackening seasoning, salt, and pepper. Heat a skillet over medium-high heat and add a tablespoon of oil. Cook the snapper for about 3-4 minutes on each side until blackened and cooked through.
- 4
Make the Beurre Blanc
In a small saucepan, melt the butter over medium heat. Add the vanilla extract and whisk continuously until emulsified and slightly thickened. Season with salt to taste.
- 5
Plate the Dish
On each plate, create a bed of sweet potato mash, place the blackened snapper fillet on top, and arrange the sautéed Brussels sprouts and fresh strawberries around. Drizzle with beurre blanc and basil oil.
