Yucca-Crusted Red Snapper

Yucca-Crusted Red Snapper

Impress your dinner guests with this gourmet entree.

Recipe Credits

Dewey LoSasso
Prep time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour 30 minutes


  • Black Bean Broth
  • 4 cups chicken broth
  • 1 cup black beans, drained
  • 6 cloves roasted garlic, minced
  • 4 sprigs thyme
  • 1 tablespoon fresh lime juice
  • 4 tablespoons butter, unsalted, cold
  • Kosher salt and black pepper to taste
  • Red Snapper Filets
  • 4 red snapper filets (6 oz. each)
  • 1/2 cup extra virgin olive oil
  • 1 bunch fresh chives, chopped
  • 1/2 fresh yucca root, peeled
  • corn oil for frying filets


Black Bean Broth
  1. Combine chicken broth, black beans, roasted garlic and thyme sprigs in a heavy sauce pan and stir to blend. Bring mixture to a boil; reduce heat to low and simmer for 35 to 45 minutes or until broth is reduced.
  2. Add lime juice and stir to blend; slowly add chilled butter and whisk over low heat until blended.
  3. Season to taste with salt and black pepper; reserve.
Red Snapper
  1. Preheat oven to 400°F.
  2. Arrange red snapper filets in baking dish, coat evenly on both sides with olive oil and chives.
  3. Pat grated yucca root evenly over top side of filets.
  4. Heat corn oil in sauté pan over medium-high heat. Working in small batches, add 2 filets to pan, yucca side down. Reduce heat to medium and brown for 2 to 3 minutes or until yucca is crisp and golden brown. Turn with a spatula and cook an additional 3 minutes.
  5. Transfer browned filets to sheet pan and repeat with remaining filets.
  6. Finish cooking filets in hot oven for 5 to 7 minutes or until cooked to desired doneness.
  7. To serve: divide bean broth evenly among 4 shallow bowls; top each with 1 yucca crusted snapper filet.