Crispy Shallot Snapper with HoneyBell Beurre Blanc

Preheat oven to 350F

Boil wine, honeybell juice, garlic and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil for 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.

Preheat a medium skillet with 1 cup of oil over medium heat, do not overheat your oil.

In a small bowl soak shaved shallots in cold water for 5 minutes, remove from water and pat dry between a couple paper towels on a plate. Combine shallots, salt, pepper, and half the cornstarch in a bowl, toss to coat generously. Remove shallots and set them to the side. Lightly dust snapper with remaining corn starch, and seasoned corn starch mix. In your skillet, sear snapper on both sides until golden brown and ¾ cooked. Remove from the skillet and place on a small cooking sheet pan and place in the preheated oven.

Heat remaining oil in a skillet over medium high heat, about 375F. Flash fry shallots until lightly brown and crisp. Remove from oil, place on a paper towel to allow excess oil to drain off.

Plate snapper on a bed of greens, ladle a generous amount of sauce over your fish, top with crispy shallots.