Recipe: “Longboat Key” Snapper with Lump Crabmeat, Basil & Sundried Tomato Beurre Blanc, Sweet Potato Planks & Sautéed Haricots Verts by Michael’s on East (Sarasota, FL)

 

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.

We suggest serving with your choice of starch and vegetables!

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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