Pan Seared Red Snapper Recipe
mustard dressed asparagus tip, lump blue crab and shaved brussels slaw, creole remoulade, fried oyster topper
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Ingredients
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Ingredients
Method
Preparation
- 1
Prepare the Mustard Dressed Asparagus
In a bowl, whisk together the Dijon mustard, lemon juice, salt, and black pepper. Toss the asparagus tips in the mustard dressing and set aside.
- 2
Prepare the Brussels Slaw
In a separate bowl, combine the shaved Brussels sprouts with lump blue crab meat and a pinch of salt and pepper. Mix gently and set aside.
- 3
Cook the Red Snapper
Heat olive oil in a skillet over medium-high heat. Season the red snapper fillets with creole seasoning, salt, and pepper. Place the fillets in the skillet and cook for 3-4 minutes on each side or until golden brown and cooked through.
- 4
