Pan Seared Red Snapper



1. Preheat oven to 350°. Season red snapper with creole seasoning and set aside.

2. In a large cast iron skillet, add oil and bring to medium-high heat, add fish skin side down, sear until fish becomes crispy, turn fish over and cook for 2-3 minutes. Remove fish from skillet, place on a baking pan and roast in oven for 6-8 minutes until tender and flaky. Remove from oven and let rest. 

3. In the same cast iron skillet, add butter, onions and garlic. Cook and stir until fragrant about 2-3 minutes. Add collards and cook for 3-5 minutes. Stir in rice and season with creole seasoning to taste; set aside.

4. In a cast iron skillet on medium heat add butter and Tasso ham. Cook for 2-3 minutes then add flour. Stir until gravy base starts to brown, 5-7 minutes, then season with salt and pepper.

5. Slowly stream in ½ c. chicken stock, whisking constantly until base starts to thicken, add more stock depending on your desired thickness. Season gravy with creole seasoning to taste. Serve over red snapper and collard green rice. Garnish with sliced baby tomatoes. 

  • 2 filet of red snapper, skin on
  • 1 tbsp. creole seasoning
  • 2 tbsp. olive oil
  • 2 tbsp. unsalted butter
  • ¼ piece yellow onion, diced
  • 1 tbsp. fresh garlic, minced
  • 5 collard green leaves, stemmed and chopped
  • 2 c. ready cooked brown rice
  • 1/3 c. low sodium chicken stock
  • Kosher salt and ground black pepper
  • 6 baby tomatoes, sliced
  • 3 tbsp. unsalted butter
  • 12 c. Tasso ham, diced
  • 3 tbsp. all purpose flour
  • 1 pinch Kosher salt
  • 1 pinch of fresh ground black pepper
  • 2 c. warm low sodium chicken stock
  • Creole seasoning

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