Snapper with Cajun Cream Sauce
Yield
Serves 2
RECIPE Ingredients
- Neutral oil, we used avocado oil
- 2 Red Snapper Fillets, thawed and patted dry
- Cajun seasoning, we used Tony Chachere’s Creole Seasoning, as needed
- 2 tablespoons clarified butter or ghee
- ⅓ cup dry white wine
- ½ cup heavy cream
- ¼ cup whole milk
- 1 tablespoon all-purpose flour
- Generous squeeze of lemon juice
- Freshly ground black pepper
Price reduced from
$19.99
to
Price
$14.99
- 6-8 oz. portions of boneless Red Snapper Fillets
- Wild Caught
- Flash Frozen for freshness
- Individually vacuum packed for convenience
- Can be shipped via 2-day or overnight air
Recipe notes
Our Cajun-spiced red snapper recipe features fillets brushed with avocado oil and generously seasoned, then seared to a golden crisp in clarified butter. The pan sauce is a rich, creamy blend of white wine, heavy cream, milk, and flour, thickened and brightened with a squeeze of fresh lemon juice and a touch of Cajun seasoning. This dish offers a perfect balance of bold spice and silky, tangy sauce, ideal for a flavorful seafood dinner.
RECIPE Preparation
- Brush a small amount of oil over each snapper fillet and season generously with Cajun seasoning. Preheat a heavy skillet over medium-high heat. Just before the pan starts to smoke, add clarified butter.
- Sear the snapper until golden brown and crisp, about 2-3 minutes each side. Remove fillets to a warm platter and tent with foil.
- Lower heat to medium and carefully add wine, scraping up any browned bits at the bottom of the pan. In a measuring cup with a pour spout, whisk together heavy cream, milk, flour, and 1 teaspoon of Cajun seasoning, until smooth. Pour the cream mixture into the pan and cook, whisking constantly, until thickened. Remove from heat, whisk in lemon juice, and season to taste with black pepper.
