Stories / Recipes

Recipe: Red Snapper with Fiddlehead Ferns and Lemon Verbena

Elena North-Kelly

Elena North-Kelly

May 17, 2016

Search
Recipes

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.

Get the recipe.

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

--

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