It’s a challenge to get the rest of my family to eat seafood so anytime I can mask a bit of the flavor, or in my case enhance it, I give it a try. This Hazelnut Crusted Snapper with Orange Butter is not only incredibly easy to make but wow is it bursting with flavor, and the best part is the family loved it. I haven’t decided whether or not to tell my wife and daughter that the skin was still on the fish because she may flip out on me…. Maybe next time :-).
This method of crusting the fish can literally be used on just about all fresh water or ocean fish so don’t feel limited to apply it to only Snapper. I started by soaking the fish in salted buttermilk. I believe this helps to tenderize and flavor fish in addition to helping ensure the crust sticks to it. To do this simply season some buttermilk in a pan with salt and pepper and then add in your scored snapper fillets. If you’re deciding to leave your fish skin on be sure to take a few shallow slices on the skin so that it does not fold up when you are sautéing it. Transfer the pan to the refrigerator and let is marinate/soak for at least 1 hour and as many as 4 hours.
While the fish is resting in the buttermilk in the refrigerator it’s perfect timing to prep up everything else, which isn’t much. I sliced a few oranges fairly thin and then peeled and shaved some fresh ginger using a mandolin. When you slice ginger this thin and roast it, it literally melts in your mouth and takes on this delicious sweet after taste that is AMAZING!
To make the Orange-Ginger Browned Butter simply heat up some oil in a large sauté pan and sear the oranges until just brown. Next, add in the shaved ginger and fry along with the orange slices. The next part is where a lot of the flavor comes in and that is had by squeezing in some fresh orange juice and then adding in quite a bit of butter and cooking over medium heat until browned. Note that the butter should have a slight nutty taste to it when it’s done. Set that pan aside and let’s get back to the fish!
Once the fish has finished marinating/soaking in the seasoned buttermilk add them one at a time to a pan with Bob’s Red Mill Hazelnut Meal. Bob’s Hazelnut Flour is finely ground which makes is to incredibly easy to make crusted seafood such as this. When it’s ground as fine as it is it makes it so simple to ensure that all of the fish is covered, which is exactly what you want! It’s also crucial to press the hazelnut meal into the fish so that it coats it well. Now for the sautéing!!
Heat up a large saute pan and then add in some cold olive oil. Once the oil begins to lightly smoke, turn the heat down to medium-high and add in the fish. Use some unsalted butter pads and place them around the fish to help brown them. After about 3 to 4 minutes of frying the fish flip them over carefully making sure to keep the crust on and either finish the fish in the oven on 400° for 6 to 8 minutes or over medium heat on the burner until crispy and cooked through out. To finish it off, simply pour the orange ginger butter over top, garnish with some fresh chopped basil and serve! It’s delicious and so easy to do! Enjoy :-).
- 4 fresh snapper fillets
- 2 cups of buttermilk
- 1 ½ cups of Bob’s Red Mill Hazelnut Flour
- 2 sliced oranges
- juice of 1 orange
- 1” piece of peeled and thinly sliced fresh ginger
- 4 tablespoons of olive oil
- 8 tablespoons of unsalted butter
- 1 tablespoon of chopped fresh basil
- Kosher salt and fresh cracked pepper to taste
- Place the snapper in a pan along with the buttermilk, salt and pepper, and marinate in the refrigerator for 1 to 4 hours.
- Next, remove the snapper from the buttermilk and transfer them to a pan with the hazelnut meal and coat the fish on all sides by pressing down and set aside before cooking.
- Heat a large saute pan with 3 tablespoons of olive oil and saute the fish for 3 to 4 minutes until golden brown. Use 2 to 3 tablespoons of unsalted butter in the pan to help brown the fish.
- Delicately turn the fish over and finish it in the oven on 400° for 6 to 8 minutes or over medium heat directly on the stove top until browned and cooked throughout.
- In a separate large saute pan with the remaining 1 tablespoon of olive oil and sear the oranges and ginger until browned.
- Once brown fish with the remaining butter and cook over medium heat until it is also browned and has a nutty taste to it. Finish with salt, pepper and fresh chopped basil.
- Serve the butter over top of the crusted crisp cooked fish.