Dinner

Pan-Seared Red Snapper en Papillote with Charred Callaloo, Breadnut & Allspice Beurre Blanc

Name: Pan-Seared Red Snapper en Papillote with Charred Callaloo, Breadnut & Allspice Beurre Blanc
Prep time: 14 min
Cook time: 26 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 whole red snappers (1 lb each), cleaned and gutted, gills removed; 1 tsp ground allspice, divided; 6 fresh thyme sprigs, divided; ½ tsp fine sea salt, divided; ¼ tsp cracked black pepper, divided; 1 tbsp neutral oil; 1 tbsp unsalted butter; 8 oz fresh callaloo (or fresh spinach or kale), roughly chopped; 4 oz roasted breadnut (or roasted chestnuts), halved; 2 garlic cloves, thinly sliced; Juice of ½ lime; 6 tbsp cold unsalted butter (for beurre blanc); 2 tbsp fresh lime juice (for beurre blanc); ½ tsp ground allspice (for beurre blanc); ⅛ tsp fine sea salt (for beurre blanc); Lime wedges, for serving; Fleur de sel, for garnish

A whole red snapper, scored and seasoned with allspice and thyme, steamed en papillote with charred callaloo (or spinach), roasted breadnut (or chestnut), and finished tableside with an allspice-infused beurre blanc. The parchment opens to release an aromatic steam, a moment of theater executed with restraint.

964cal per serving 107gprotein 5gcarbs 56gfat 14min prep 26min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this