Blackened Snapper with Beurre Blanc / Joliet, Miami Seaside – WSVN 7News | Miami Information, Climate, Sports activities

A South Florida chef brings a taste of the Big Easy to the Magic City.

The ChefDani Vite
The Restaurant: Joliet, Miami Beach
The Dish: Blackened Snapper with Beurre Blanc

Ingredients:
6 oz snapper fillet (skin on)
Old Bay seasoning

Beurre-Blanc:
1 oz. Sliced ​​shallot
1 Sprig of Thyme
1 Sprig Tarragon
1 tsp black peppercorns
8 oz butter
4 ounces heavy cream
2.5 ounces of white wine
2 tsp Old Bay Seasoning

Method of preparation:

Snapper:

• Season filet generously with Old Bay seasoning.
• Sear fillet in saute pan for 1 minute skin side down.
• Flip, then place in 375 F oven for 2-3 minutes.
• Burre Blanc:

• Sweat your shallots with thyme and tarragon.
• Add your black pepper and white wine.
• Reduce to almost dry.
• Add your cream and reduce.
• Add in your butter.
• Strain and season with old bay.
• Joliet Miami Beach
• 1209 17th St
• Miami Beach, FL 33139
• 786-527-2869
• jolietmiamibeach.com

Copyright 2023 Sunbeam Television Corp. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Join our newsletter for the latest news right to your inbox