Lunch

Pan-Seared Red Snapper en Papillote with Ackee Foam, Charred Sea Beans & Passion Fruit Beurre Blanc

Name: Pan-Seared Red Snapper en Papillote with Ackee Foam, Charred Sea Beans & Passion Fruit Beurre Blanc
Prep time: 25 min
Cook time: 28 min
Total time: 53 min
Yield: 2 servings
Ingredients: 2 whole red snapper (1 lb each), cleaned, gutted, heads intact; 4 slices fresh ginger, smashed; 6 garlic cloves, smashed; 4 sprigs fresh thyme; 2 limes, halved; 2 tablespoons unsalted butter, divided; Sea salt and white pepper; 6 oz sea beans (samphire), trimmed; 3 tablespoons unsalted butter (for beurre blanc); ⅓ cup passion fruit pulp (fresh or frozen); 1 tablespoon white wine vinegar; 1 shallot, minced fine; ½ cup canned ackee (drained, gently loosened); 2 tablespoons whole milk; Salt & white pepper to taste; 8 fresh sage leaves; Neutral oil for frying sage

A whole red snapper, cleaned and scored, sealed in parchment with roasted garlic, ginger, thyme, and lime. Baked until the flesh steams gently in its own juices. Opened tableside, it's garnished with a delicate ackee foam, charred sea beans, and finished with a silky passion fruit beurre blanc and crispy sage chips.

1213cal per serving 117gprotein 29gcarbs 76gfat 25min prep 28min 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