Red Snapper with Crawfish Cream Sauce
Red Snapper with Crawfish Cream Sauce
Ingredients
For the Red Snapper
- 4 red snapper fillets, about 6 ounces each, skin on
- 2 tablespoons yellow seasoning blend, or to taste
- 2 tablespoons vegetable oil
For the Crawfish Cream Sauce
- 2 tablespoons unsalted butter
- 1/2 cup yellow onion, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 1/2 cup celery, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon yellow seasoning blend, or to taste
- 1 1/2 cups heavy cream
- 1 cup shelled crawfish tails
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the red snapper fillets dry with paper towels. Season both sides of each fillet generously with 2 tablespoons of yellow seasoning blend, rubbing it gently into the fish.
⏱️ 5 min
- 2
Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tablespoons of vegetable oil. Once the oil is shimmering and hot, carefully place the seasoned red snapper fillets, skin-side down, into the pan. Cook for 4-6 minutes, or until the skin is crispy and the fish is cooked halfway through, indicated by the flesh turning opaque from the bottom up.
⏱️ 7 min
- 3
Flip the fillets and cook for another 3-5 minutes, or until the fish is fully cooked through and flakes easily with a fork. Remove the cooked red snapper fillets from the pan and set them aside on a plate.
⏱️ 5 min
- 4
Using the same pan (do not clean it), reduce the heat to medium. Add 2 tablespoons of unsalted butter. Once the butter is melted, add the chopped yellow onion, green bell pepper, and celery to the pan. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
⏱️ 7 min
- 5
Add the minced garlic to the softened vegetables and cook for 1 minute more, until fragrant. Sprinkle 1 tablespoon of yellow seasoning blend into the pan and stir well to combine with the vegetables.
⏱️ 2 min
- 6
Pour 1 1/2 cups of heavy cream into the pan, stirring constantly to combine all the ingredients. Bring the sauce to a gentle simmer.
⏱️ 3 min
- 7
Add the 1 cup of shelled crawfish tails to the cream sauce. Stir and allow the sauce to simmer gently for 3-5 minutes, or until it thickens slightly to your desired consistency. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 8
To serve, place a cooked red snapper fillet onto each serving plate. Spoon a generous amount of the warm crawfish cream sauce over the red snapper. Garnish with fresh chopped parsley and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Red Snapper with Crawfish Cream Sauce
For the Red Snapper
- 4 red snapper fillets, about 6 ounces each, skin on
- 2 tablespoons yellow seasoning blend, or to taste
- 2 tablespoons vegetable oil
For the Crawfish Cream Sauce
- 2 tablespoons unsalted butter
- 1/2 cup yellow onion, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 1/2 cup celery, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon yellow seasoning blend, or to taste
- 1 1/2 cups heavy cream
- 1 cup shelled crawfish tails
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the red snapper fillets dry with paper towels. Season both sides of each fillet generously with 2 tablespoons of yellow seasoning blend, rubbing it gently into the fish.
⏱️ 5 min - 2
Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tablespoons of vegetable oil. Once the oil is shimmering and hot, carefully place the seasoned red snapper fillets, skin-side down, into the pan. Cook for 4-6 minutes, or until the skin is crispy and the fish is cooked halfway through, indicated by the flesh turning opaque from the bottom up.
⏱️ 7 min - 3
Flip the fillets and cook for another 3-5 minutes, or until the fish is fully cooked through and flakes easily with a fork. Remove the cooked red snapper fillets from the pan and set them aside on a plate.
⏱️ 5 min - 4
Using the same pan (do not clean it), reduce the heat to medium. Add 2 tablespoons of unsalted butter. Once the butter is melted, add the chopped yellow onion, green bell pepper, and celery to the pan. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
⏱️ 7 min - 5
Add the minced garlic to the softened vegetables and cook for 1 minute more, until fragrant. Sprinkle 1 tablespoon of yellow seasoning blend into the pan and stir well to combine with the vegetables.
⏱️ 2 min - 6
Pour 1 1/2 cups of heavy cream into the pan, stirring constantly to combine all the ingredients. Bring the sauce to a gentle simmer.
⏱️ 3 min - 7
Add the 1 cup of shelled crawfish tails to the cream sauce. Stir and allow the sauce to simmer gently for 3-5 minutes, or until it thickens slightly to your desired consistency. Taste and adjust seasoning if necessary.
⏱️ 5 min - 8
To serve, place a cooked red snapper fillet onto each serving plate. Spoon a generous amount of the warm crawfish cream sauce over the red snapper. Garnish with fresh chopped parsley and serve immediately.
⏱️ 3 min