0.0 – 0 reviews • Snapper Recipes
| Level: |
Intermediate |
| Total: |
50 min |
| Prep: |
25 min |
| Cook: |
25 min |
| Yield: |
2 servings |
| Level: |
Intermediate |
| Total: |
50 min |
| Prep: |
25 min |
| Cook: |
25 min |
| Yield: |
2 servings |
Ingredients
- 1 cup crosnes
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- 2 tablespoons butter
- 1/4 cup water
- 1 cup fava beans, blanched and peeled* (See Cook’s Note)
- 2 tablespoons truffle oil
- 2 (6-ounce) snapper fillets
- Flour, for dredging
Instructions
- Wash the crosnes by soaking them in water and scrubing gently with a vegetable brush, taking care to get all dirt and sand out of the nooks and crannies.
- Heat olive oil over medium-high heat in a heavy pan. Add the crosnes, season with salt and pepper, stir, and cook for 5 minutes. Add butter and water, reduce heat to a simmer, and cook for about 10 more minutes or until tender. Add fava beans and heat through. Remove from heat and drizzle with truffle oil.
- Heat olive oil in a medium skillet. Dredge snapper in flour and saute until cooked through and slightly golden, about 3 minutes per side.
- Divide favas and crosnes among 2 plates. Top with snapper and serve.
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
583 |
| Total Fat |
42 g |
| Saturated Fat |
11 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
5 g |
| Sugar |
6 g |
| Protein |
40 g |
| Cholesterol |
93 mg |
| Sodium |
716 mg |
| Serving Size |
1 of 2 servings |
| Calories |
583 |
| Total Fat |
42 g |
| Saturated Fat |
11 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
5 g |
| Sugar |
6 g |
| Protein |
40 g |
| Cholesterol |
93 mg |
| Sodium |
716 mg |