Capicola And Citrus Crusted Snapper
Ingredients
- 4 each red snapper fillets, skin off (8 oz each)
- 0.3 cup white wine
- 2 each lemons, juiced
- 1 each bay leaf
- 8 each peppercorns
- 0.5 tsp chopped fresh thyme
- 0.3 cup heavy cream
- 8 oz cold butter, cubed
- 2 each lemons, zested
- 2 each limes, zested
- 2 each oranges, zested
- 8 oz capicola ham, finely chopped
- 1 0.3 cup fine dried bread crumbs
- 2 tbsp olive oil, divided
- 1 tsp Creole seasoning
Instructions
- 1
Preheat the oven to 400°F (205°C).
- 2
In a saucepan, combine the wine, lemon juice, peppercorns, bay leaf, and thyme. Bring to a boil and reduce by half, about 2 to 3 minutes.
- 3
Add the cream and bring back to a boil. Reduce by half again, about 2 to 3 minutes. Whisk in the cold butter, a cube at a time, until fully incorporated. Season with salt and pepper. Strain through a fine mesh strainer and keep warm.
- 4
Blanch the lemon, lime, and orange zests in a small pot of salted boiling water for 1 minute. Remove, shock in an ice bath, and pat dry.
- 5
In a small sauté pan over medium heat, render the capicola ham until crispy, about 2 to 3 minutes. Remove from heat and combine with the blanched zests, bread crumbs, and 1 tablespoon olive oil. Season with Creole seasoning.
- 6
Season the snapper fillets with Creole seasoning. Rub cedar planks or a baking sheet with olive oil. Place each fillet on the plank.
- 7
Sprinkle the capicola crust over each fillet. Place in the oven and bake for 12 to 15 minutes, until the crust is golden and the fish is flaky.
- 8
Serve with a drizzle of the lemon butter sauce.