Shrimp Stuffed Snapper with Lemon Beurre Blanc
Juicy, flaky snapper topped with buttery cracker stuffing, succulent shrimp and a creamy, lemony beurre blanc sauce. This recipe isn't as difficult as it sounds, but it is as delicious.
Equipment
- Normal Cooking Utensils
- Whisk
Ingredients
- 1 1/2 – 2 Lbs Snapper Filets Or other white fish
- 15 Buttery Crackers About a half sleeve
- 1 C Salad Shrimp Cooked and peeled
- 3 Tbsp Mayonnaise
- 3 Tbsp Butter Melted
- 2 Sticks Unsalted Butter Cut into Tablespoon chunks, chilled
- 1 Tbsp Shallot Finely minced
- 2 Tbsp Water
- 3 Tbsp Dry White Wine
- 3 Tbsp Lemon Juice
- 1/2 tsp Salt
- 1 Pinch Pepper
- Salt and Pepper to Taste
Instructions
- Preheat your oven to 350 degrees.
- Place the fish filets on a foiled baking sheet, skin side down if they have it. Add salt and pepper to taste.1 1/2 – 2 Lbs Snapper Filets, Salt and Pepper to Taste
- Crush the crackers and mix in a bowl with the shrimp, mayo and 3 Tbsp of melted butter.15 Buttery Crackers, 1 C Salad Shrimp, 3 Tbsp Mayonnaise, 3 Tbsp Butter
- Top the fish with the cracker/shrimp mixture and bake for 15 minutes, or until the fish is cooked through and flaky.
- While the fish bakes, prepare the beurre blanc. Saute the shallot, 1/2 tsp salt, pinch of pepper, lemon juice, wine and water in a saucepan over medium-high heat until the shallots are translucent and the mixture is cooked down to about a quarter the initial volume (about 2 Tbsp).1 Tbsp Shallot, 3 Tbsp Dry White Wine, 3 Tbsp Lemon Juice, 1/2 tsp Salt, 1 Pinch Pepper, 2 Tbsp Water
- It is important to use a whisk in this step, and to continue whisking. Melt in two tablespoons of the butter and then turn the heat to low. Continue whisking, melting in each tablespoon of butter, one at a time. The sauce should end up opaque and thick. If it looks like clear, melted butter, you either had the heat too high, or didn't whisk enough. Add salt and pepper to taste.Salt and Pepper to Taste
- Remove the baked fish from the oven and let it rest a few minutes. Serve topped with the lemon beurre blanc.
Notes
Serve this fish entrée over rice pilaf with roasted or sautéed vegetables.