Sysco Central Texas’ Pistachio Crusted Snapper with Harissa Beurre Blanc
Sysco Central Texas' Pistachio Crusted Snapper with Harissa Beurre Blanc
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. If you want to make this meat-free, leave simply leave out the chorizo in the hash and up the vegetables.
Dredge flesh side of fish into seasoned flour then into egg wash then nut and panko mixture
Add olive oil and butter to hot pan when butter is melted place fish into pan crusted side down first. Flip after about 3 minutes and cook skin side down till cooked through
Harissa Beurre Blanc Sauce
Remove fish from pan and make the sauce in the same pan. Remove any nut debris from pan then add butter and olive oil to pan add garlic and sweat
Add white wine and reduce by half add stock and reduce by half add cream and reduce by half and season with salt and pepper to taste
Add harissa and finish with cold butter to emulsify
Add olive oil and butter to pan when butter is melted add onion to sweat. Season with salt and pepper add garlic, diced red bell, diced Poblano, roasted corn and dice sweet potato and sauté till heated through. Squeeze lime juice and add diced chorizo toss till heated through then taste for seasoning and adjust if necessary.