Method
of Preparation for Snapper:
Season the snapper with salt and pepper. In a bowl, mix breadcrumbs and crushed macadamia nuts together. Place flour into another bowl and eggs in a separate bowl. Dust snapper in flour; dip into beaten eggs and then coat with breadcrumbs mixture. In skillet heat olive oil, add snapper and brown on both sides. Finish in 350° oven until done. In another skillet or on a flat top, lightly brown banana's flesh side only; this will only take 1 minute.
Method of Preparation for Rice:
In pan, bring water and rice to boil. Cover and reduce to simmer until done (approximately 20 minutes). Season with salt and pepper as needed.
Method of Preparation for Salsa:
Mix all ingredients together, season with salt as needed.
Method of Preparation for Beurre Blanc:
In saucepan, melt 1 tbsp. butter and sauté shallot. Add wine and both juices. Cook until reduced by 3/4. Add in heavy cream and reduce by 1/2. Mix in remaining 8 tbsp. butter (1 tbsp. at a time). Mix until well blended. Season with salt and pepper as needed. Strain.
Presentation:
Place 2 oz. Beurre Blanc on bottom of plate. In center of plate, place 1 cup mold of rice. Place 2 pieces of banana, criss cross over rice. Place snapper on top of the bananas. Top snapper with 1 tbsp. fruit salsa. Garnish with cilantro sprig.
Serves: 4
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