Food & Dining

Recipe: Pecan Snapper with Brown Sugar Rum Beurre Blanc

Courtesy of Dave Durante, executive chef at Sombrero Country Club.


  • 6-8 oz snapper fillet
  • 1 cup Unseasoned Bread Crumbs
  • 1/2 cup ground pecans
  • 1/2 cup flour
  • 6 eggs (add water for egg wash)
  • For Sauce:

  • 1 pint heavy cream
  • 1/4 cup dark brown sugar
  • 2 oz dark rum
  • 1 tbsp butter
  • Directions:

    In 4 qt sauce pan, reduce heavy cream by half. Whisk brown sugar until dissolved, add rum and butter, whisking until you have a smooth texture. (At this point, yo

  • can sauté 1 tbsp. diced shallots and black peppercorns and 2 tbsp chablis into the sauce, however you will have to strain the sauce before serving.)
  • Dredge snapper fillets in flour, egg wash, bread crumbs. Heat skillet to med-hi heat with olive oil. Sauté on one side until slightly brown, turn over and finish cooking. Top with sauce and serve with your favorite starch and vegetable.