Yellowtail Snapper w/ lemon, parsley & butter

By lovenaples

Ingredients

• 1 1/2 lbs. yellowtail snapper (4 to 6 skinless filets)
• 2 oz. clairfied butter*
• Juice of two lemons
• 3 oz. unsalted butter, cubed
• 2 T. Italian parsley, choped very fine
• Kosher salt

Details

Servings 4

Preparation

Step 1

Season the fish with a sprinkle of kosher salt

Heat a large saute pan over med-high heat and when hot add the clairfied butter and continue to heat until the butter is almost to the smoking point.
Carefully add the snapper fillets to pan skin side up.
When the fish begins to brown lower the heat to medium and cook until evenly brown around all edges.
Carefully turn the fish and cook until done.
Remove from the pan and plate.
Pour out any excess cooking fat & let the pan cool slightly
Tilt the saute pan and add the lemon juice followed by the butter and emulsify.
Add the parsley & salt.
Check the seasonings & spoon sauce over the plated fish.

To make clairified butter, gently melt unsalted butter over low heat until the butter breaks down and three layers form.
The middle layer is clear golden liquid, called clarified butter.
Skim all the foam from the surface . Let the butter sit a few minutes to allow the solids to settle to the bottom: strain the mixture through cheesecloth lined strainer.
Can be stored refrigerated several months