Gulf Red Snapper Recipe
Jumbo Lump Crab, Fresh Vegetables, Sherried Lobster Sauce
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic, bell pepper, zucchini, and yellow squash. Sauté until softened, about 5-7 minutes. Season with salt and pepper. Remove from heat and stir in chopped parsley. Set aside.
- 2
Cook the Snapper
In the same skillet, add the remaining tablespoon of olive oil. Season the Gulf Red Snapper fillets with salt and pepper. Place them skin-side down in the skillet and cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork. Remove from heat.
- 3
Assemble the Dish
On each plate, place a portion of the sautéed vegetables. Top with a fillet of Gulf Red Snapper and add a generous scoop of jumbo lump crab meat over the fillet.
- 4
Prepare Sherried Lobster Sauce
In a small saucepan, combine 1 cup of lobster stock (or seafood stock) and 1/2 cup of dry sherry. Bring to a simmer and reduce by half. Stir in 2 tablespoons of butter and season with salt and pepper to taste. Drizzle over the plated fish and vegetables.