Try this Red Snapper with Crawfish Sofrito recipe, or contribute your own.
Suggest a better descriptionDust snapper filets on both sides evenly with salt and pepper. Set aside.
To make the butter sauce:
Add 1 tbsp oil to a saucepot over medium heat. Add onion, carrot, garlic, thyme, bay leaves and black pepper. Cook for 3 minutes, stirring frequently. Add white wine, lemon juice, red wine vinegar and heavy cream. Continue to cook until liquid is reduced by half. Lower heat and slowly incorporate soft butter, whisking evenly until all the butter is added. Pour the sauce through a fine sieve into a sauce pot and keep warm.
To make the Turnip Puree:
Place the turnips in a steamer and cook for 12 minutes or until soft in the center.
While the turnips are steaming, make the Crawfish Sofrito:
Add 1/4 cup canola oil to a saucepan over medium heat. Add the yellow pepper, poblano pepper, white onion, roma tomatoes and 2 cloves of garlic. Braise for 10 minutes, stirring frequently, until golden brown. Finish with kosher salt. Remove from heat and add crawfish tails. Stir mixture evenly. Keep warm on very low heat.
Once done steaming, place hot turnips into a mixing bowl and add mascarpone and a pinch of kosher salt. Whisk all ingredients until smooth.
In a saute pan, add 2 tbsp oil over medium heat. Sear the snapper skin side down for 4 minutes. Turn and sear flesh side down for 5 minutes.
To serve, place a serving of the turnip puree on a plate, with a small 'well' in the middle. Spoon the crawfish sofrito onto the puree and place a filet on each plate. Generously drizzle the butter sauce around each plate and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (423g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1025 | ||
Calories from Fat: 940 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 104.4g | 139 % | |
Saturated Fat 51.5g | 257 % | |
Monounsaturated Fat 36.1g | ||
Polyunsanturated Fat 10.1g | ||
Cholesterol 254.3mg | 78 % | |
Sodium 1282.5mg | 44 % | |
Potassium 714.6mg | 19 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 14.5g | ||
Protein 10.2g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1025
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