Yellowtail snapper is widely native to the western Atlantic and can be caught throughout the year. With its light, flaky texture, its meat absorbs flavor deliciously and makes a cozy meal during the winter months.
Piccata sauce is by tradition a zesty sauce combination of lemon, parsley and butter. The recipe below is a flavorful take on the original. We suggest you prepare the sauce first so it can be poured over the fried fish right away for best flavor.
- 3 TBSP butter
- 3 Cloves of Garlic
- 1 TBSP Olive Oil
- 1 TBSP All Purpose Flour
- 1 Regular Can of Chicken Broth
- 2 TBSP Lemon Juice
- 2 TBSP Capers with Juice
- 2 TBSP Parsley (chopped)
- Sauté chopped garlic in the butter (be careful not to burn the garlic)
- Add olive oil and flour, stir until golden brown
- Add chicken broth slowly
- Add lemon juice
- Add the capers and juice and let simmer for about 10 minutes
Yellowtail is delicious cooked all sorts of ways (grilled, seared, baked). We recommend frying your fillets give maximum effect to fresh piccata sauce.
Pan-Fried Yellowtail Snapper
- 6-10 Yellowtail Snapper Filets
- 2 or 3 eggs mixed in a bowl
- 1/2 cup of Canola Oil (canola is high-temperature resilient oil but most oils will work)
- Heat oil in a pan to a good frying temperature.
- Dip the yellowtail fillets in an egg wash and dust both sides with flour or bread crumbs.
- Once coated, pan fry the fillets in a sauté pan to desired crispiness. The longer they sit in the oil, the crispier they become. The coating outside should be crispy and golden brown.
- Once complete, pour the Picatta sauce and serve immediately.
DESIGN & TECHNOLOGY
Cooking Your Catch - Yellowtail Snapper Piccata
Yellowtail snapper is widely native to the western Atlantic and can be caught throughout the year. With its light, flaky texture, i...
Locate A Dealer
Sign up for email updates
Be the first to hear about new features, options and updates.