Snapper with Lobster Cream Sauce

 

 

 

 

 

 

 

Ingredients:

– 4 snapper fillets (6 oz each)
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1 teaspoon lemon zest
– Fresh parsley, chopped for garnish
– 1 tablespoon unsalted butter
– 1 small onion, finely chopped
– 1 garlic clove, minced
– 1/2 cup lobster stock (or seafood stock)
– 1/2 cup heavy cream
– 1/4 cup white wine

 

Directions:

First up, let’s get that Lobster Cream Sauce going. Melt the butter in a pan over medium heat. Toss in the finely chopped onion and let it soften up for about 2-3 minutes. Add the minced garlic and sauté it all for another minute until fragrant. Now, pour in the white wine and let it work its magic for a few minutes until it reduces by half. Stir in the lobster stock and bring the mixture to a cozy simmer. Add the heavy cream and allow it to thicken for about 4-5 minutes. Season with a pinch of salt and pepper to your liking, then set it aside.

Next, let’s focus on the star of the show – the snapper! Season both sides of the fillets with salt, pepper, and a sprinkle of lemon zest. Heat olive oil in a large skillet over medium-high heat. Place the fillets skin-side down and let them cook for about 3-4 minutes until they turn a beautiful golden and crispy. Flip them over and cook for another 2-3 minutes until they’re perfectly cooked through.

Time to serve! Lay those seared snapper fillets on a plate, drizzle with the lush lobster cream sauce, and sprinkle with fresh parsley for a touch of color. Serve immediately and enjoy every bite!