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Pan Roasted Red Snapper with Harissa

Pan Roasted Red Snapper with Harissa

Familiar ingredients brought together in an innovative format for a twist on a classic dish. Featuring Custom Culinary® Gold Label Harissa and Custom Culinary® Gold Label Beurre Blanc Sauce, Pan Roasted Red Snapper with Harissa is made up of harissa yogurt, lemon herb beurre blanc, and red snapper fish.

Made with

  • True Foundations® Harissa Sauce
  • Gold Label Beurre Blanc Sauce

Chef's Tip

Substitute any fresh available fin fish, pork or chicken medallions. Serve fish alongside 3 ounces wild rice and whole grain medley and 3 ounces grilled vegetable ratatouille (diced eggplant, zucchini, yellow squash, garlic, fresh tomatoes, and basil).

What You'll Need

Yield: 1 serving

Amount Ingredients
  Harissa Yogurt:
1-1/2 cups Plain Greek Yogurt
1/2 cup Custom Culinary® Gold Label Harissa
  Lemon Herb Beurre Blanc:
2 cups Custom Culinary® Gold Label Beurre Blanc Sauce
3 Tbsp. Fresh Thyme, Chopped
  Red Snapper Fish:
6 oz. Red Snapper, Boneless, Skinless Fillet
2 Tbsp. Panko Crumbs

Preparation

  1. Harissa Yogurt: Blend yogurt and Gold Label Harissa. Cover and refrigerate until needed.
  2. Lemon Herb Beurre Blanc: Blend warm Gold Label Beurre Blanc with fresh thyme; can be prepared in advance. Refrigerate until needed.
  3. Evenly coat top of fish fillet with Harissa Yogurt mixture.
  4. Top with an even coat of panko crumbs.
  5. Bake in 350°F oven for 10-12 minutes to desired temperature.
  6. Serve fish on Lemon Herb Beurre Blanc.