Red Snapper with Sweet Corn Puree and Lemon-Butter Sauce

This silky and incredibly simple corn puree is super-versatile: Serve it with any seafood, alongside seared pork chops or roast chicken, or even swirl it into a creamy potato puree.

  • Total Time:
  • Servings: 4

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Ingredients

corn puree
  • 4 tablespoons unsalted butter 
  • 2 cups thawed frozen corn kernels
  • 2 cups heavy cream
  • Kosher salt
lemon-butter sauce
  • 2 tablespoons fresh lemon juice 
  • 1 1/2 sticks cold unsalted butter, cubed 
  • Kosher salt
snapper
  • 2 tablespoons plus 2 teaspoons canola oil 
  • 1/2 cup thawed frozen corn kernels 
  • Four 5-ounce skin-on red snapper fillets
  • Kosher salt
  • Pepper
  • Chopped chives, for garnish

How to make this recipe

  1. Make the corn puree In a medium saucepan, melt 2 tablespoons of the butter. Add the corn and cook over moderate heat, stirring occasionally, for 5 minutes. Add the cream and bring to a simmer. Cook over moderately low heat, stirring occasionally, until reduced by half, about 15 minutes. Transfer to a blender, add the remaining 2 tablespoons of butter and puree until smooth. Season with salt and keep warm.

  2. Make the lemon-butter sauce In a small saucepan, bring the lemon juice to a simmer over low heat. Add the butter a few cubes at a time, whisking constantly and waiting until the butter has melted before adding more. Season the sauce with salt and keep warm.

  3. Make the snapper In a large nonstick skillet, heat 2 teaspoons of the oil. Add the corn and cook over moderately high heat, stirring occasionally, until charred, 3 to 4 minutes. Transfer the corn to a paper towel-lined plate; wipe out the skillet.

  4. Heat 1 tablespoon of the oil in the skillet. Rub the snapper fillets with the remaining 1 tablespoon of oil and season with salt and pepper. Add the fish to the skillet skin side down and cook over moderate heat until the skin is golden brown, about 4 minutes. Flip the fillets and cook until just white throughout, 2 to 3 minutes longer.

  5. Spoon the corn puree into shallow bowls and top with the snapper. Drizzle with the lemon-butter sauce, garnish with the charred corn and chopped chives and serve.

Make Ahead

The corn puree can be refrigerated for up to 2 days.

Suggested Pairing

Toasty Oregon Chardonnay: 2015 Haden Fig Willamette Valley.

Contributed By Published November 2016





1091339 recipes/red-snapper-sweet-corn-puree-and-lemon-butter-sauce 2016-09-28T20:20:59+00:00 John Besh, Chris Lusk web-exclusive november-2016 recipes,red-snapper-sweet-corn-puree-and-lemon-butter-sauce 1091339
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