Hazelnut Crusted Snapper with Orange Butter

Sink your teeth into this delicious Hazelnut Crusted Snapper with Orange Butter, ginger and fresh basil for an amazing flavor!
Course Main
Author Chef Billy Parisi


  • 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


  1. Place the snapper in a pan along with the buttermilk, salt and pepper, and marinate in the refrigerator for 1 to 4 hours.
  2. 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.
  3. 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.
  4. 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.
  5. In a separate large saute pan with the remaining 1 tablespoon of olive oil and sear the oranges and ginger until browned.
  6. 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.
  7. Serve the butter over top of the crusted crisp cooked fish.