Capicola And Citrus Crusted Snapper With Lemon Butter Sauce

Directions

1. Preheat the oven to 400 degrees.
2. In a saucepan, combine the wine, lemon juice, peppercorns, bay leaf and thyme. Bring the liquid to a boil and reduce by half, about 2 to 3 min. Add in the cream and bring the liquid back to a boil and reduce by half, about 2 to 3 min. Whisk in the butter, a cube at a time, till all the butter is incorporated. Season the sauce with salt and pepper. Strain the sauce through a fine mesh strainer and keep hot.
3. Bring a small pot of salted water to a boil. Blanch the zest for 1 minute. Remove the zest from the water and shock in an ice bath. Remove the zest from the ice bath and pat dry.
4. In a small saute/fry pan, over medium heat, render the Capicola ham till crispy, about 2 to 3 min. Remove from the heat and turn into a mixing bowl. Add in the blanched zest, bread crumbs and 1 Tbsp. of the extra virgin olive oil. Season with Creole seasoning. Mix well.
5. Season the fillets with Creole seasoning. Rub the top of each cedar plank with extra virgin olive oil. Place each fillet on a plank. Sprinkle the crust over each fillet. Place the planks on a sheet pan and place in the oven. Bake the fillets for 12 to 15 min or possibly till the crust is golden brown and the fish is flaky. Serve the planks with a drizzle of lemon butter sauce and Hilda"s Maw Maw Slaw.
6. This recipe yields 4 servings.