Walking through the open market this morning these beautiful pieces of freshly caught snapper grabbed my attention. The first thing to come to mind was to pair them with beurre blanc and asparagus. When you have an extremely fresh piece of fish like this do as little a possible to let the ingredient speak for itself.
4 snapper filets (4oz portions)
1 bunch of asparagus
1 clove garlic (sliced thin)
1 tbs olive oil
1 tbs canola oil
1/2 cup beurre blanc (recipe here)
Take the fish out of the refridgerator 30 minutes before cooking. Wash and trim the asparagus. Blanch the asparagus in salted water ~90 seconds then shock in an ice bath. Take this time to prepare the Beurre Blanc sauce or you can simply finish the fish with a drizzle of olive oil instead.Preheat a large cast iron or heavy bottom pan medium-high heat. Dry the asparagus. Add 1 tbs of olive oil to the pan, then the asparagus. Season with salt and pepper and toss. Let the asparagus char before turning them ~2 minutes. Add the garlic then toss. Take the pan off the heat after 90 seconds and set aside.Season the snapper with salt and pepper. Preheat a nonstick pan over medium-high heat and add 1-2 tbs of canola oil depending on the size of the pan. Place the fish skin side down. Cook ~90 seconds flip and cook another 30 seconds to 1 minute depending on the thickness of the fish.