Pumpkin Seed-Crusted Snapper with Roasted Corn Buerre Blanc


    • serves 4

    Located in the small, bustling area of Houston known as Rice Village, Prego restaurant is much like the popular neighborhood trattorias of Italy.  The upscale-yet-casual eatery, which serves Modern Italian Cuisine in stylish “Old World” setting, is a standout among discriminating Houston diners.  For more than 30 years, Prego has been a Houston dining tradition, specializing in handcrafted-pasta, top-quality eats and seafood, house-cured salumi, hand-tossed pizzas and amazing desserts.  The menu changes regularly, based on the offerings of local purveyors, artisans and farmers, and they are committed to using the freshest, most flavorful seasonal products available. They also support and use organic, natural, and sustainable ingredients whenever possible.  Prego’s menu is complemented by an award-winning wine list and creative cocktails, and the service is second to none.

    Pumpkin Seed-crusted Snapper_2


    • 4 6-ounce fresh snapper filets
    • 1/2 cup toasted pumpkin seeds
    • 1/2 cup grated Grana Padano
    • 1 cup unbleached flour
    • 1 tsp ground garlic
    • 1 tsp ground cayenne
    • 1 tsp ground oregano
    • sea salt to taste
    • egg wash (2 eggs beaten in ½ cup milk)
    • 3 tbsp extra virgin olive oil, divided
    • 1 lb rock shrimp
    • kernels from 2 ears roasted corn
    • 1 leek, diced (white part only)
    • 1/4 cup diced shallots
    • 2 tsp chopped fresh thyme
    • 1/4 cup white wine
    • 2 tbsp fresh lemon juice
    • 1/4 cup heavy cream
    • 4 tbsp cold unsalted butter, preferably Pulgra or Cabot


    1. Combine pumpkin seeds, grated cheese, flour, ground garlic, cayenne, oregano and sea salt for crust and spread out on a large plate.  Dip snapper into egg wash then press both sides of filets into crusting mixture.
    2. Place 2 tablespoons extra virgin olive oil in pan on medium high heat.  Sauté snapper filets for approximately 2 minutes per side, until lightly browned.  Remove pan from stove and place in 500 degree oven for 5-6 minutes to finish.
    3. In the meantime, in separate pan, add 1 tablespoon or slightly less olive oil and sauté shrimp, corn, leeks and shallots for about 2 minutes, until shrimp are cooked.  Add fresh thyme.  Deglaze pan with white wine, bring to slight simmer.  Add lemon juice; incorporate.  Add the cream; incorporate.  Lastly, and the butter and stir until completely incorporated.  Allow to reduce slightly.  If necessary, add a touch more butter.  Salt & pepper to taste.
    4. Remove snapper from oven and plate, dividing the buerre blanc between plates.  Optional: Garnish with fresh thyme sprig.

    Interested in submitting a recipe? Email Us.