WHEN SANTA BARBARA RED SNAPPER TURNED UP AT McCALL’S, I SNAPPED UP FOUR FILLETS. IT IS NOT AS FLAKEY AS COD, BUT IT HAS A WONDERFUL, RICH YET DELICATE FLAVOR AND THE CROSS-HATCHED PINK SKIN TURNS CRISP WITH PAN FRYING. FRIENDS BROUGHT FRESH LIMES FROM THEIR BACKYARD TREE AND I THOUGHT THIS SOUR CITRUS MIGHT MAKE A TART BUERRE BLANC FOR THE FISH. USUALLY, I MAKE A BUERRE BLANC IN A SEPARATE SAUCEPOT, BUT THE FISH COOKED SO WELL WITHOUT STICKING THAT I DECIDED TO COMPLETE THE PROCESS IN THE SAME PAN. FLECKED WITH FRESH CHIVES, IT IS INDEED A LUSCIOUS SAUCE.
<a href=”https://johnpleshettemealoftheweek.com/wp-content/uploads/2011/04/acrobat_symbol_kl_01_1211.png”><img class=”alignleft size-full wp-image-154″ style=”margin-left: 0px; margin-right: 12px;” title=”acrobat_symbol_kl_01_121″ src=”http://174.121.35.66/~jpmotw/wp-content/uploads/2011/04/acrobat_symbol_kl_01_1211.png” alt=”” width=”36″ height=”36″ /></a><a href=”https://johnpleshettemealoftheweek.com/wp-content/uploads/RED-SNAPPER-WITH-LIME_BUERRE-BLANC.pdf”>Click here to download recipe</a>
