Photo and recipe courtesy of Michael’s on East.
The Colony Restaurant’s Famous Snapper Colony was a celebrated dish at the Colony on Longboat Key, which was founded my Murf Klauber, father of Michael of Michael’s on East.
Longboat Key Snapper
Lump Crabmeat, Basil & Sundried Tomato Beurre Blanc,
Sweet Potato Planks & Sautéed Haricot Verts
Yields 4
SNAPPER:
4 ea 8 oz. American Red Snapper
2 oz. Herbs- mince and mixed
4 oz. Olive Oil
SNAPPER METHOD:
Heat olive oil in heavy skillet pan, season snapper with herbs. Cook the snapper until golden, turn, continue cooking another 5 minutes. Finish in a 350-degree oven for about 5-6 minutes.
CRAB MEAT, SUNDRIED TOMATO, AND FRESH BASIL, KEY LIME BEURRE BLANC:
1 ea. Shallots- Minced
1 cup White Wine
3 oz. Champagne Vinegar
1 cup Heavy Cream
1 lb. Unsalted Butter- cut into cubes
4oz. Key Lime Juice
4 oz. Jumbo Lump Crabmeat
3 oz. Sun-Dried Tomatoes-Julienne
2 oz. Fresh Basil (Chiffonade)
Salt and Pepper to taste
KEY LIME BEURRE BLANC METHOD:
Simmer the shallots, wine and vinegar, until reduced. Add cream and let cook until thicken then incorporate the butter with a whisk until fully emulsified. Season with salt and pepper, add the sun dried tomatoes, basil and crabmeat with key lime juice, stir and simmer, place snapper on plate and spoon a generous amount of Beurre Blanc over the top.
Serve with your choice of starch and vegetables!
