Beurre blanc
gives snapper class

This dish was prepared by Chai Chaowasaree of Chai's Island Bistro on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Crispy Whole Snapper

1 whole snapper, about 2 pounds or 2 1-pound fish
Salt and pepper, to taste
2 tablespoons flour
>> Sun-Dried Tomato-Citrus Beurre Blanc
1/4 cup orange juice
1/4 cup white wine
2 cloves shallot, chopped
3 bay leaves
10 whole peppercorns
1 tablespoon sugar
Pinch of salt
2 tablespoons unsalted butter
1 tablespoon chopped sun-dried tomato
1 tablespoon chopped fresh herbs (thyme, parsley, chives, tarragon, basil and marjoram)

Clean and dry snapper and score skin with 1-inch crosshatch squares. Season with salt and pepper; dust with flour. Heat oil in a deep pan to 350 to 375 degrees. Deep-fry fish until light brown and crispy. Set aside.

To make sauce: Bring orange juice, wine, shallots, bay leaves and peppercorns to a boil over medium heat. Reduce heat and simmer until liquid is reduced by 3/4. Add sugar and salt; stir a few seconds. Add butter and stir to incorporate. Turn off heat. Add sun-dried tomatoes and herbs. Serve with fish.

Nutritional information unavailable.

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