Grilled Snapper With Lemon Basil Beurre Blanc

Ingredients

• ½ cup lemon basil leaves
• 2 tablespoons heavy cream
• 5 tablespoons white wine
• 2 teaspoons white wine vinegar
• 2 teaspoons lemon juice
• 3 tablespoons minced onion
• 8 tablespoons unsalted butter
• Salt to taste
• 2 small whole red snappers, cleaned and scaled
• Olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    2059 calories; 56 grams fat; 22 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 9 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 359 grams protein; 718 milligrams cholesterol; 2950 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Puree basil leaves and heavy cream in a blender and reserve. In a medium saucepan, bring wine, vinegar, lemon juice and minced onion to a simmer, uncovered. When liquid has been reduced down to 1/4 its original volume (about 5-10 minutes), turn off heat and whisk in the cream/basil mixture, being sure to spoon in all basil shreds.
2. Add butter to mixture one tablespoon at a time, whisking continuously, until all is used. Return pot to low heat for a few seconds, if necessary, so last butter pats melt. Strain sauce, and add salt to taste. Set aside.
3. Prepare a grill. Grill fish 8 minutes per side, until skin is crispy. Lift meat from bones and place on plates. Drizzle with beurre blanc and serve.