Don Carr, the Executive Chef at Sysco Central Texas, is sharing a recipe for a crispy Pistachio Crusted Red Snapper. To go with it, he’s also making a Harissa Beurre Blanc sauce and Sweet Potato and fire-roasted Corn Hash that’ll make for a perfect weeknight dinner.
Sysco’s Pistachio-Crusted Snapper with Harissa Beurre Blanc
Filed Under: Recipe, Seafood, Sysco, Sysco Central Texas