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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.
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Course Entrées
Servings 1 serving

Ingredients
  

Pistachio Crusted Snapper

  • 1 8 oz. skin on snapper
  • 2 cups panko bread crumb
  • ½ cup pistachio chopped
  • Salt and pepper to taste
  • Egg wash for breading
  • Flour for dredging
  • Salt and pepper for seasoned flour to taste
  • Butter and olive oil to cook with

Harissa Beurre Blanc Sauce

  • 1/2 tablespoon butter
  • 1/2 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/3 cup white wine
  • 1/3 cup SEAFOOD STOCK
  • 1/2 cup cream
  • 2-3 Tablespoons Harissa depending on heat desired
  • Salt and pepper to taste
  • 2 tablespoons Butter to finish sauce cold

Hash

  • Butter and olive for cooking
  • 1/4 cup Onion diced
  • Salt and pepper to taste
  • 2 cloves garlic minced
  • 1/4 cup Red bell diced
  • 1/4 cup Poblano pepper diced
  • 1/2 Corn fire roasted
  • 1/2 cup sweet potato diced and blanched
  • lime ½ for juicing
  • 1/2 cup Spanish chorizo diced

Instructions
 

Pistachio Crusted Snapper

  • Prepare egg wash and seasoned flour
  • Mix pistachios and panko and season
  • 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

Hash

  • 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.

Notes

This recipe is courtesy of Sysco.
Keyword hash, red snapper, Sysco, Sysco Central Texas
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