Seared Red Snapper Recipe
Cilantro rice, chatTed asparagus, Cajun shrimp cream sauce, micro cilantro (GF)
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Ingredients
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Cilantro Rice
Charred Asparagus
Cajun Shrimp Cream Sauce
Seared Red Snapper
Method
Cilantro Rice
- 1
Cook the Rice
In a medium saucepan, combine jasmine rice, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.
- 2
Charred Asparagus
- 3
Prepare Asparagus
Trim the tough ends off the asparagus. Toss asparagus with olive oil, salt, and black pepper in a mixing bowl.
- 4
Char the Asparagus
Heat a grill pan over medium-high heat. Add the asparagus and grill for about 5-7 minutes, turning occasionally, until tender and charred. Remove from heat and set aside.
Cajun Shrimp Cream Sauce
- 5
Cook the Shrimp
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add shrimp and Cajun seasoning, cooking until shrimp are pink and opaque, about 3-4 minutes. Remove shrimp and set aside.
- 6
Prepare the Sauce
In the same skillet, add heavy cream and stir to combine, scraping up any bits from the bottom. Let it simmer for 3-4 minutes until slightly thickened. Return the shrimp to the skillet and mix until well-coated.
Seared Red Snapper
- 7
Season the Fish
Pat red snapper fillets dry with paper towels. Season both sides with salt and black pepper.
- 8
Sear the Fish
In a large skillet, heat olive oil over medium-high heat. Add fillets skin-side down and cook for about 4-5 minutes until the skin is crisp. Carefully flip the fillets and cook for another 3-4 minutes until cooked through.
- 9
