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Recipe: Red Snapper with Fiddlehead Ferns and Lemon Verbena

Elena North-Kelly

May 17, 2016

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Since its opening in 2013, Nicolas Delaroque’s Nico has been lauded as a dining destination by the San Francisco Chronicle and local eaters alike. At his Beard House dinner earlier this spring, Delaroque brought a taste of his modern and locally sourced take on French cuisine, which recently earned the restaurant its first Michelin star. One of the standout dishes of the evening: this elegant red snapper with fragrant lemon verbena, briny oysters, and dry vermouth.

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Hungry for more? View our entire recipe collection. See all upcoming Beard House event menus and book your seat at jamesbeard.org/events.

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Elena North-Kelly is managing editor at the James Beard Foundation. Find her on Twitter and Instagram.