Capocollo and Citrus Crusted Snapper with a Lemon B

Name: Capocollo and Citrus Crusted Snapper with a Lemon Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons white wine; 3 tablespoons lemon juice; 8 peppercorns; 1 bay leaf; 1/2 teaspoon chopped fresh thyme leaves; 1/4 cup heavy cream; 16 ounces cold butter, cubed; Salt and pepper; 2 lemons, zested; 2 limes, zested; 2 oranges, zested; 8 ounces capocollo ham, finely chopped; 1 1/4 cups fine dried bread crumbs; 1 tablespoon olive oil, plus more for coating cedar planks; 2 teaspoons Essence, plus more for seasoning fillets, recipe follows; 6 (6-ounce) red snapper fillets, skin off; 6 (8-inch) untreated cedar planks; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

2 tablespoons white wine
3 tablespoons lemon juice
8 peppercorns
1 bay leaf
1/2 teaspoon chopped fresh thyme leaves
1/4 cup heavy cream
16 ounces cold butter, cubed
Salt and pepper
2 lemons, zested
2 limes, zested
2 oranges, zested
8 ounces capocollo ham, finely chopped
1 1/4 cups fine dried bread crumbs
1 tablespoon olive oil, plus more for coating cedar planks
2 teaspoons Essence, plus more for seasoning fillets, recipe follows
6 (6-ounce) red snapper fillets, skin off
6 (8-inch) untreated cedar planks
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
["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, 1 to 2 minutes.", "Add the cream and bring the liquid back to a boil and reduce by half, about 2 minutes.", "Whisk in the butter, a cube at a time, until all the butter is incorporated.", "Season the sauce with salt and pepper, to taste.", "Strain the sauce through a fine mesh strainer and keep warm.", "Do not allow sauce to boil.", "Bring a small pot of salted water to a boil.", "Blanch the zests for 1 minute.", "Remove the zest from the water and shock in an ice bath.", "Remove the zests from the ice bath and pat dry.", "In a small saute pan, over medium heat, render the capocollo ham until crispy, about 3 to 4 minutes.", "Remove from the heat and turn into a mixing bowl.", "Add the blanched zest, bread crumbs, and 1 tablespoon of the olive oil.", "Add 2 teaspoons of Essence and mix well.", "Season the fillets lightly with Essence.", "Rub the top of each cedar plank with olive oil.", "Place each fillet on a plank.", "Divide the ham mixture evenly among the fillets.", "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.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

1164

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 tablespoons white wine, 3 tablespoons lemon juice, 8 peppercorns, 1 bay leaf, and more.

Yes, Capocollo and Citrus Crusted Snapper with a Lemon Butter Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Capocollo and Citrus Crusted Snapper with a Lemon Butter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions