Cajun Snapper Fillets with Lime Beurre Blanc

James cooked up these Cajun Snapper Fillets with Lime Beurre Blanc as part of his American Adventure in New Orleans. This dish starts with Cajun Spice and it's a brilliant way to serve up this fabulous fish!

Ingredients

  • 4x 125g (4 1/2 oz) snapper fillets, scaled and pin-boned
  • 1 corn on the cob
  • 1 tablespoon olive oil
For Cajun rub:
  • 1 tablespoon sea salt
  • 2 tablespoons garlic salt
  • 3 tablespoons onion salt
  • 4 tablespoons paprika
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
For the lime beurre blanc:
  • 250g (1 cup plus 2 tablespoons) chilled unsalted butter, diced
  • 1 large shallot or small red onion, diced
  • 1 garlic clove, chopped
  • 4 tablespoons, white wine
  • 1 lime, zested and juiced

Method

Mix together all the spices for the cajun rub. Now put a few tablespoons of it into a shallow dish. Add the snapper fillets and rub the mixed spices all over the fish to coat.

Rest the corn on a cob on a board and use a sharp knife to slice the corn off the cob.

Place a large non-stick frying pan over a medium heat. Add the oil and a knob of butter (use a knob from the sauce) and allow to melt. When the butter is foaming, pop the fish in, hold it down to stop it curling and add the corn to the pan, alongside the fish. Cook for 4-5 minutes, flip the fish over and take the pan off the heat.

Meanwhile, put the shallot (or red onion), garlic and wine into a medium saucepan and bring to the boil. Simmer the mixture until the liquid has reduced by half. Turn the heat down to very low and slowly whisk in the cold butter, a little at a time, whisking well between each addition to make a thick sauce. Whisk in the lime zest and juice. Take the pan off the heat and pass the sauce through a fine sieve into a bowl. Keep the bowl in a warm place (not hot) and discard what is left over in the sieve.

To serve, spoon the corn into the centre of four plates, top with the fish and spoon the sauce all around.

You will have lots of Cajun rub left over. This can be stored in an airtightjar in the cupboard.

Ingredients

  • 4x 125g (4 1/2 oz) snapper fillets, scaled and pin-boned
  • 1 corn on the cob
  • 1 tablespoon olive oil
For Cajun rub:
  • 1 tablespoon sea salt
  • 2 tablespoons garlic salt
  • 3 tablespoons onion salt
  • 4 tablespoons paprika
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
For the lime beurre blanc:
  • 250g (1 cup plus 2 tablespoons) chilled unsalted butter, diced
  • 1 large shallot or small red onion, diced
  • 1 garlic clove, chopped
  • 4 tablespoons, white wine
  • 1 lime, zested and juiced

Method

Mix together all the spices for the cajun rub. Now put a few tablespoons of it into a shallow dish. Add the snapper fillets and rub the mixed spices all over the fish to coat.

Rest the corn on a cob on a board and use a sharp knife to slice the corn off the cob.

Place a large non-stick frying pan over a medium heat. Add the oil and a knob of butter (use a knob from the sauce) and allow to melt. When the butter is foaming, pop the fish in, hold it down to stop it curling and add the corn to the pan, alongside the fish. Cook for 4-5 minutes, flip the fish over and take the pan off the heat.

Meanwhile, put the shallot (or red onion), garlic and wine into a medium saucepan and bring to the boil. Simmer the mixture until the liquid has reduced by half. Turn the heat down to very low and slowly whisk in the cold butter, a little at a time, whisking well between each addition to make a thick sauce. Whisk in the lime zest and juice. Take the pan off the heat and pass the sauce through a fine sieve into a bowl. Keep the bowl in a warm place (not hot) and discard what is left over in the sieve.

To serve, spoon the corn into the centre of four plates, top with the fish and spoon the sauce all around.

You will have lots of Cajun rub left over. This can be stored in an airtightjar in the cupboard.