Blue Heaven's Yellowtail Snapper

1. 1

   For citrus beurre blanc, combine wine and juices in a pan and boil until reduced to 3 tablespoons, about 10 minutes.

2. 2

   Add cream and simmer to about 1 1/84 cup and slightly thickened, about 2 minutes.

3. 3

   Remove from the heat and whisk in 4 tablespoons butter.

4. 4

   Season with salt and pepper, set aside and keep warm.

5. 5

   Meanwhile, pour flour in a shallow dish and dip fillets in it to coat.

6. 6

   Melt remaining butter in a pan and cook fillets, turning once, till fish flakes easily, about 8 minutes.

7. 7

   Serve fish over a pool of beurre blanc with fried plantains, steamed fresh green beans and fresh corn.

* Per serving · 4 servings · Values may vary.

No additional tips available.