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Blackened Red Snapper with Cajun Cream Sauce
Created by: Howcan Team
Ingredients
- 4 red snapper fillets (6-8 ounces each)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 tablespoon Cajun seasoning
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- In a small bowl, mix together 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried thyme, 1 tablespoon dried oregano, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon salt to create the blackening seasoning.
- Coat each red snapper fillet with the blackening seasoning, pressing the seasoning onto the fish to adhere.
- In a large skillet, heat 2 tablespoons of unsalted butter over medium-high heat until hot.
- Add the seasoned red snapper fillets to the skillet and cook for 3-4 minutes on each side, or until the fish is blackened and cooked through. Remove from the skillet and set aside.
- In the same skillet, add 1/4 cup of heavy cream, 1 tablespoon of Cajun seasoning, and 1 tablespoon of lemon juice. Cook, stirring constantly, until the sauce thickens slightly, about 2-3 minutes.
- To serve, place the blackened red snapper fillets on a plate and drizzle with the Cajun cream sauce. Garnish with chopped fresh parsley.
- Enjoy your Blackened Red Snapper with Cajun Cream Sauce!
Blackened Red Snapper with Cajun Cream Sauce is a classic dish that originated in the southern United States, particularly in Louisiana. The dish features a perfectly seasoned red snapper fillet that is seared to perfection, then topped with a rich and creamy Cajun sauce that adds a burst of flavor. This dish has its roots in Cajun and Creole cuisine, known for its bold and spicy flavors. Renowned chefs like Emeril Lagasse and Paul Prudhomme have popularized this dish, making it a staple in many upscale restaurants across the region. Today, the best versions of this dish can be found in authentic Cajun and Creole restaurants in Louisiana, where chefs take pride in using fresh, locally sourced ingredients to create a truly unforgettable dining experience. The key to getting this dish right lies in the perfect balance of blackening seasoning on the snapper and the creamy, spicy Cajun sauce that accompanies it. While the traditional method involves blackening the snapper in a cast-iron skillet, some chefs also grill or broil the fish for a unique twist on the classic recipe. Whether you're dining in a top-rated restaurant or trying your hand at making it at home, Blackened Red Snapper with Cajun Cream Sauce is a dish that never fails to impress with its bold flavors and expertly executed technique.
30 min
4
320 calories
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