"One of the tastiest and most prized catches of the sea, snook, is seasoned, pan-fried and paired with a buttery leeks sauce and fresh lemon"
Pan-fried Snook with Creamy Leeks Sauce
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Prep time 20mins
Cook time 30mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 pound fillets snook
- 3 cups chopped leaks
- 1 minced shallot
- 8 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 whole sliced lemon
- 2 cups flour
- 2 cups vegetable oil (for frying)
- 2 1/2 tablespoons salt
- 2 tablespoons ground black pepper
- 1/2 cup chopped chives
- 1/2 cup white wine
- 1/2 cup chicken broth
Method
Step 1
Season the snook fillets with 2 tablespoons of salt and 1 tablespoon of pepper. Set aside and let sit at room temperature for 30 minutes.
Step 2
Melt 2 tablespoons of butter and 2 tablespoons of extra virgin olive oil in a small saucepan over medium-high heat. Add the minced shallots and cook for 2 minutes. Add the chopped leeks and cook for 3 minutes. Add the white wine and chicken broth. Stir well and bring to a steady simmer, just under an outright boil. Cover and continue cooking for 5 minutes.
Step 3
Thoroughly coat the seasoned snook fillets in flour. Heat the frying oil in a large skillet over medium-high heat. Once shimmering, add the seasoned and flour-coated snook fillets to the skillet. Cook for 3-4 minutes per side, flipping only once. Allow to rest 5 minutes before serving.
Step 4
Uncover the saucepan containing the leeks. Add 6 tablespoons of butter, 1/2 tablespoon of salt, 1 tablespoon of ground black pepper, and the chives. Reduce the heat to low and cook for 5 minutes.
Step 5
Spoon your desired amount of the leeks sauce to a plate. Top it with a pan-fried snook fillet. Cut a lemon in half, and squeeze the entirety of its juice onto the snook and leeks sauce. Serve and enjoy!