Red Snapper Recipe
pan seared gulf red snapper, rosemary citrus brown butter, sweet potato & blue crab hash
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sweet Potato & Blue Crab Hash
Peel and dice the sweet potatoes into small cubes. In a large skillet, heat olive oil over medium heat. Add the sweet potatoes and cook until they are tender and slightly crispy, about 10-15 minutes. Stir in the minced garlic and blue crab meat, cooking for an additional 2-3 minutes. Season with salt and pepper to taste. Set aside.
- 2
Make the Rosemary Citrus Brown Butter
In a small saucepan, melt the unsalted butter over medium heat. Add the fresh rosemary and cook until the butter turns golden brown, about 5 minutes. Remove from heat and stir in the lemon juice. Set aside.
- 3
Cook the Red Snapper
Pat the red snapper fillets dry with paper towels. Season both sides with salt and black pepper. In the same skillet used for the hash, add a bit more olive oil if needed and heat over medium-high heat. Place the snapper fillets skin-side down and sear for about 3-4 minutes until the skin is crispy. Flip the fillets and cook for another 2-3 minutes until cooked through.
- 4
Serve
Plate the sweet potato and blue crab hash on each dish, top with the pan-seared red snapper, and drizzle the rosemary citrus brown butter over the top. Enjoy!
