Best Citrus Beurre Blanc Recipes

HERB-CRUSTED ATLANTIC WRECKFISH WITH FRESH CITRUS BEURRE BLANC

Steps:

• Preheat the oven to 375 degrees F.
• For the citrus beurre blanc: Combine the lemon juice, orange juice and lime juice in a non-reactive pan (such as stainless steel). Simmer over medium heat until reduced by half, about 10 minutes. Add enough sugar and salt for an intense yet balanced flavor. Turn the heat to low and whisk in the butter one cube at a time. Once all the butter is incorporated, whisk in the heavy cream and heat through. Taste and season with salt. Cover the sauce to keep it warm.
• For the herb-crusted fish: Combine the panko, tarragon, parsley and dill on a large plate. Brush the fish with some oil. Sprinkle with the creole spice, salt and pepper. Press the fish into the herbed panko to coat both sides. Brown the fish in some oil in a large oven-safe saute pan over medium heat, 1 to 2 minutes per side. Add the white wine to the pan and immediately place on the center rack of the oven. Bake until the fish is just cooked through, 6 to 8 minutes, depending on the thickness of the fillets. Remove the pan from the oven and let the fish rest for about 5 minutes before serving.
• Serve the fish with the citrus beurre blanc, rice and seasonal vegetables.

POMPANO WITH CRABMEAT AND CITRUS BEURRE BLANC

Steps:

• Mix wine, shallots, and lemon juice in small saucepan. Boil over medium-high heat until mixture is reduced to 1/3 cup. Add cream; boil gently until thickened, about 5 minutes. Remove from heat.
• Whisk eggs and milk in bowl. Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in shallow dish. Dip each fish fillet into egg mixture, then coat both sides of fish with flour mixture. Heat oil in large nonstick skillet over medium-high heat. Add fish; cook until just opaque in center, about 4 minutes per side.
• Whisk sauce over medium heat until heated through; remove from heat. Add butter a few pieces at a time and whisk just until melted. Stir in lemon peel. Season sauce with salt and pepper.
• Place 1 fish fillet on each of 4 plates; top with crabmeat. Spoon sauce over; sprinkle with parsley and serve.

ROASTED GROUPER WITH SEAFOOD RISOTTO AND CHAMPAGNE CITRUS BEURRE BLANC RECIPE - (4.1/5)

Steps:

• Preheat oven to 450°. Prepare Seafood Risotto and Champagne-Citrus Beurre Blanc; cover, and keep warm. Heat oil in an oven-safe, nonstick skillet over high heat. Sprinkle grouper with salt and pepper. Place fish in pan, and reduce heat to medium. Cook 2 minutes. Transfer skillet to oven, and bake 6 minutes or until fish is just cooked through. Serve over Seafood Risotto and Champagne-Citrus Beurre Blanc.

CITRUS BEURRE BLANC RECIPE

Steps:

• 1. Combine the first 7 ingredients in a stainless steel pot and place over a low flame. Bring the citrus juices to a low simmer and reduce them down to about 2 fluid ounces of liquid (1/4 cup), about 10 minutes. 2. Add the heavy cream and reduce again to about a quarter cup of liquid, about 5 minutes. 3. Increase the heat to medium high and, while shaking the pan over the heat and whisking continuously, add the butter piece by piece until all the butter has emulsified into the citrus juice and cream reduction. 4. Immediately pass through a strainer into a small pot, pressing hard on all the ingredients in the strainer to push through as much sauce as possible. 5. Adjust the seasoning with salt and cayenne. Hold in a warm place or in a bain marie (steam bath) until service. * The sauce may break if not kept warm enough until service. ** As a precaution, the sauce should be made as close to service as possible. *** This sauce cannot be refrigerated and reheated.

PEPITA-CRUSTED SHRIMP WITH RIO GRANDE CITRUS BEURRE BLANC

Steps:

• Season the shrimp with salt, pepper and cayenne. Dip the shrimp into the cornstarch and then into the beaten egg whites. Press the shrimp into pumpkin seeds and then sauté or deep fry until golden. Divide the shredded spinach into 8 mounds and place 1 shrimp on each mound. Top each shrimp with 1 tablespoon Rio Grande Citrus Beurre Blanc.

CHAMPAGNE-CITRUS BEURRE BLANC

Steps:

• Combine first 8 ingredients in a 2-quart saucepan over medium-high heat. Cook 15 to 20 minutes or until liquid has almost evaporated.2. Reduce heat to low; gradually add butter, 1 piece at a time, whisking after each addition, until melted. Strain mixture through a fine wire-mesh strainer, discarding solids. Season to taste with salt and pepper. Serve over fish.