Recipe: Grilled Red Snapper with Saffron Beurre Blanc & Salmon Roe
Grilled red snapper plated over saffron beurre blanc
This dish is built on contrasting smoky grilled snapper against a rich, aromatic beurre blanc, finished with salmon roe for that clean, briny pop. It’s simple in structure but hits with a lot of depth.
Ingredients
Whole raw red snapper on tray before seasoning
Snapper
Red snapper fillets
Salt & pepper
Citrus seasoning
Olive oil
Saffron Beurre Blanc
Shallots, finely chopped
White wine
Saffron
Butter (cold, cubed)
Finish
Salmon roe
Method
Snapper
Season the snapper with salt, pepper, and citrus seasoning. Lightly coat with olive oil.
Grill over medium-high heat until you get a nice char and the fish is just cooked through. Let it rest briefly before plating.
Whole snapper seasoned and scored before grilling
Whole red snapper cooking over charcoal grill
Saffron Beurre Blanc
In a pan, sauté shallots until soft, no color. Add white wine and reduce until almost dry.
Bloom your saffron in the reduction, letting it infuse fully.
Lower the heat and begin mounting in cold butter, a few cubes at a time, whisking constantly. The sauce should stay smooth and emulsified and do not let it boil. Taste and adjust with a pinch of salt if needed.
Saffron beurre blanc with salmon roe plated in serving dish
Plate
Spoon the beurre blanc onto the plate, place the snapper over or alongside it.
Finish with salmon roe right on top of the fish or just off to the side so it doesn’t get lost in the sauce.
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