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–+ servings

Sysco's Pistachio-Crusted Snapper with Harissa Beurre Blanc

Don Carr, the Executive Chef at Sysco Central Texas, shared this recipe with us, accompanied by a sweet potato and fire-roasted corn hash. Together, they make for a perfect weeknight dinner! If you want to make this meal meat-free, simply leave out the chorizo from the hash and up the vegetables instead.
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Course Entrées
Servings 1 serving

Ingredients
  

Pistachio-Crusted Snapper

  • One 8-ounce skin-on snapper
  • 2 cups panko breadcrumbs
  • ½ cup pistachios, 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, for pan-frying

Harissa Beurre Blanc Sauce

  • ½ Tablespoon butter
  • ½ Tablespoon olive oil
  • 2 cloves garlic minced
  • ⅓ cup white wine
  • ⅓ cup seafood stock
  • ½ cup cream
  • 2–3 Tablespoons harissa (chili paste) depending on heat desired
  • Salt and pepper to taste
  • 2 Tablespoons butter cold

Hash

  • Butter and olive, for cooking
  • ¼ cup onion diced
  • Salt and pepper to taste
  • 2 cloves garlic minced
  • ¼ cup red bell pepper diced
  • ¼ cup poblano pepper diced
  • ½ fire-roasted corn
  • ½ cup sweet potatoes diced and blanched
  • ½ lime for juicing
  • ½ 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 into 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 until 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. Add garlic and sweat.
  • Add white wine and reduce by half. Add stock and reduce by half. Add cream and reduce by half. 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 pepper, diced poblano, roasted corn, and diced sweet potatoes and sauté until heated through. Squeeze lime juice over vegetables and add diced chorizo. Toss until heated through, then taste for seasoning and adjust if necessary.

Notes

Recipe courtesy of Sysco.
 
Keyword hash, red snapper, Sysco, Sysco Central Texas
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