Pan Seared Red Snapper with a Meyer Lemon Butter Sauce, Mango Habanero Salsa, and Creole Rice
Executive Chef Armando Galeas, Costa d’Este Beach Resort & Spa (Vero Beach)
1 ea red snapper fillet skin on 7-9oz
2 oz cooking oil
Salt and white pepper to taste
1 cup cooked parboiled rice
Pinch of saffron
1 ea red, green and yellow pepper julianne
2 ea cloves of garlic
1 ea yellow onion slice
1 cup Creole or favorite tomato sauce
Meyer lemon butter sauce
2 ea Meyer lemons
½ lbs unsalted butter
1 cup white wine
2 ea chopped shallots
1 cup heavy cream 40%
1 ea ripe mango diced
1 ea habanero seeded diced
1 tbsp diced red pepper
1 tbsp diced red onion
1 tbsp minced ginger
1 tbsp diced scallion green parts only
1 tbsp chili sauce
1 each lime
Salt and pepper
Clean snapper from any bones and scales.
Season with salt and pepper.
Add a little oil in a pan at medium high heat and set the snapper skin down for 2 to 3 minutes.
Flip it over and finish for another two minutes.
Set aside and keep warm.
To make the lemon butter, squeeze the juice from the lemons.
Add chopped shallots and wine.
Reduce on stove until almost dry.
Add a splash of heavy cream and reduce for one minute.
Remove from stove and add butter slowly, piece by piece, until all incorporated.
To make the salsa, clean mango and dice into small piece.
Cut all remaining ingredients to be the same size and please them into a bowl, adding all remaining ingredients and tossing gently adjust with salt and pepper.
To make the rice, add a dollop of butter to a sauce pan.
Melt the butter.
Add rice and heat it until the rice begins to pop.
Add remaining ingredients, cover, and let sit off the heat until ready to serve.
To serve, place some of the lemon butter sauce at the bottom of the plate. Set the rice in the middle and top it with red snapper. Add the salsa around the plate and serve the remaining butter sauce on the side.