Herb and Rice Flour Encrusted Snapper On Yam and Chive Cream

Rice is a staple of Cajun Country and rice flour is often used as a coating on seafood. The simple yam and chive cream sauce makes this recipe even more unique.


  • 6 (5 - 8oz) snapper filets
  • 1/4 cup fresh herbs (tarragon, thyme, basil), mixed and chopped
  • 1 1/2 cups rice flour
  • 1/2 cup vegetable oil
  • 1/4 cup butter
  • 1/4 cup onions, minced
  • 1tbsp Creole shallots, chopped
  • 1 tbsp garlic, chopped
  • 1/2 cup yams, poached and mashed
  • 1 cup crab stock
  • 1/2 cup cream
  • 1tbsp chives, chopped
  • pinch of nutmeg
  • salt and cracked black pepper to taste

Preheat oven to 275 degrees F. Yams should be poached until tender enough to mash. Drain well and keep warm. In a 10-inch heavy-bottom saute pan, heat vegetable oil over medium-high heat. Season the fillets using salt and pepper then coat evenly with herb mixture. Coat well in the rice flour, shaking off the excess. Saute the fillets, 2 at a time, until golden brown and crispy, approximately 3 to 5 minutes on each side. When the fish are cooked, place on a large cookie sheet and continue until all are done. Place cookie sheet in oven to keep hot. Pour off the excess oil from the saute pan, add butter and melt over medium-high heat. Add onions, shallots and garlic and saute 3 to 5 minutes, or until vegetables are wilted. Add poached yams, crab stock and cream. Bring to a rolling boil, remove from heat and place into a food processor or blender and puree until smooth. Add chives and season to taste with nutmeg, salt and pepper. Place a ladle of sauce into the center of a 10-inch plate and top with the sauteed snapper.

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