Dinner

Pan-Seared Red Snapper with Christophene Purée, Crispy Benne & Charred Lime Beurre Blanc

Name: Pan-Seared Red Snapper with Christophene Purée, Crispy Benne & Charred Lime Beurre Blanc
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 red snapper fillets (6 oz each), skin on, pin bones removed; Sea salt and white pepper; 1 tablespoon coconut oil; 1 lb christophene (chayote squash), peeled, seeded, cut into 1-inch cubes; 1/2 cup fish or vegetable stock; 2 tablespoons unsalted butter, divided; 1/4 teaspoon white miso paste; Nutmeg; 2 tablespoons black sesame seeds, toasted in a dry pan until fragrant (about 2 minutes); 2 shallots, minced fine; 2 tablespoons white wine vinegar; 1/4 small Scotch bonnet, minced very fine; 1/4 cup dry white wine; 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes; 2 limes, 1 halved, 1 zested; Crispy benne (sesame) brittle for garnish (see below); Microgreens and fleur de sel for garnish

A perfectly seared red snapper fillet—skin crackling, flesh barely opaque—rests on a silky pale-green purée of christophene (chayote squash), the sauce a golden beurre blanc laced with toasted black sesame, caramelized lime, and a whisper of Scotch bonnet. Every element sings with refined technique and Caribbean soul.

900calper serving 40gprotein 26gcarbs 71gfat 20min prep 45min 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