Capicola And Citrus Crusted Snapper
Instructions:
- 1/4 Cup White wine
- 2 Lemons; Juice of
- 1 Bay leaf
- 8 Peppercorns
- 1/2 Teaspoon Chopped fresh thyme
- 1/4 Cup Heavy cream
- 8 Ounce Cold butter; cubed
- Salt and pepper
- 2 Lemons; Zest of
- Zest 2 limes
- 2 Oranges; Zest of
- 8 Ounce Capicola Ham; finely chopped
- 1 1/4 Cup Fine dried bread crumbs
- 1 Tablespoon Olive oil
- Essence
- 4 Red snapper fillets; skin off (8−ounce)
- Drizzle of olive oil
- 2 Untreated cedar planks; (10−inch)
- Preheat the oven to 400 degrees F.
- In a saucepan, combine the wine, lemon juice, peppercorns, bay leaf and thyme. Bring the liquid to a boil and reduce by half, about 2 to 3 minutes.
- Add the cream and bring the liquid back to a boil and reduce by half, about 2 to 3 minutes.
- Whisk in the butter, a cube at a time, until all the butter is incorporated. Season the sauce with salt and pepper. Strain the sauce through a fine mesh strainer and keep warm.
- Bring a small pot of salted water to a boil. Blanch the zest for 1 minute.
- Remove the zest from the water and shock in an ice bath. Remove the zest from the ice bath and pat dry.
- In a small saute pan, over medium heat, render the Capicola ham until crispy, about 2 to 3 minutes. Remove from the heat and turn into a mixing bowl.
- Add the blanched zest, bread crumbs and 1 tablespoon of the olive oil. Season with Creole seasoning. Mix well.
- Season the fillets with Creole seasoning.
- Rub the top of each cedar plank with olive oil.
- Place each fillet on a plank. Sprinkle the crust over each fillet.
- Place the planks on a sheet pan and place in the oven.
- Bake the fillets for 12 to 15 minutes or until the crust is golden and the fish is flaky.
- Serve the planks with a drizzle of lemon butter sauce and Hilda\'s Maw Maw Slaw.
- Yield: 4 servings