No recipe evolves in a vacuum…
Seafood feast the other night…You know that we have great friends when we share, share and share some more, what a jackpot day for me, yellowtail snapper fillets from Key West vacationers Roger & Cookie and then we have freshly steamed crabs and crab cakes from our other fisher friends, John and Janet, yep and the cooking club theme is By the Sea, but in order to use what we have, like the “new to me” yellowtail fish I had to search the internet for a recipe to do it justice so as not to ruin it, that left me to make tartar sauce for Michael, I swear he would eat it by the spoonsful, but he had it with his crab cakes instead…
Slightly adapted version Ina’s Tartar Sauce/about 1/2 cup and easily doubled:
1/2 cup good mayonnaise
2 tablespoons small-diced cornichons
1/2 tablespoon chopped green onions
1 tablespoon Champagne, white wine vinegar, or white balsamic
1/2 -1 tablespoon capers
1 teaspoon lemon juice
1 teaspoon coarse-grained mustard or Dijon
Pinch kosher salt
Pinch freshly ground black pepper
*optional 14 teaspoon tarragon
1/4 teaspoon Worcestershire sauce
dash of hot sauce
Blend all of the ingredients, cover, and refrigerate until ready to serve.
Blue Heaven’s Citrus Beurre Blanc and more than enough for 4 fillets, Slightly Adapted
½ cup dry white wine
1 tablespoon lemon juice
1 tablespoon lime juice
¼ cup whipping cream
5 tablespoons cold butter
salt and pepper to taste
3 tablespoons gently seasoned all-purpose flour (salt and pepper or maybe a touch of Cajun or Creole seasoning
extra butter for sautéeing fish
2 6- 8-ounce yellowtail snapper, grouper or other snapper fillets
For citrus beurre blanc, combine wine and juices in a pan and boil until reduced to 3 tablespoons, about 10 minutes.
Add cream and simmer to just slightly over 1 cup and slightly thickened, about 2 minutes. Remove from the heat and whisk in 4 tablespoons butter. Season with salt and pepper set aside and keep warm.
Meanwhile, pour flour in a shallow dish and dip fillets in it to coat. Melt remaining butter in a pan and cook fillets, turning once, until fish flakes easily, about 8 minutes.
Serve fish over a pool of beurre blanc
Have all ingredients are ready to go…
Taste the sauce at all stages whilst making it, giving you every opportunity to alter. Link to Eating & Dining recipe below and what a nice site it is: