Blackened Red Snapper with Crawfish Cream Sauce

One things I miss most about home is the seafood. I grew up surrounded by some of the most tasty and fresh seafood in the country. When my parents were planning their trip to visit me in Tahoe I just had to request that they bring me some good ol' Louisiana seafood. And boy did they deliver! My mom brought me crawfish tails and jumbo shrimp, for the past few weeks it has all been in my freezer and on my mind! 

The one dish I could not stop thinking about once I saw the crawfish was red snapper with crawfish cream sauce. I don't remember the first place I ate this dish but I always remembered it tasting scrumptious. I looked though some recipe books I had from home but didn't find what I was looking for so I gave it a shot on my own and it turned out perfectly! 

If you have access to crawfish and haven't had this dish I highly recommend you give it a try. Ans stay tuned because I already have plans for the last pound of crawfish in my freezer,  crawfish bisque and crawfish etouffee... Yummy!  

Ingredients

Makes 4 Servings

2 lbs red snapper 

blackened seasoning (I use Chef Paul Prudhomme's Magic Seasoning Blends but you can also make your own) 

juice from 1/2 lemon 

Crawfish Sauce

1/2 lb crawfish tails

1 tbs butter

1/2 small onion, minced

5 sprigs of parsley, leaves minced

2 garlic cloves, minced

1 celery stalk, minced

1/2 small green bell pepper, minced

1/2 tbs oregano

1 tbs paprika

1/2 tsp white pepper

1/2 tsp thyme

salt & pepper to taste

1 pint heavy cream

Coat the snapper in lemon juice then blackened seasoning, let it marinate whhile you prepare the crawfish sauce. 

Place a small pot on the stove and turn to medium/low heat. Place the butter in the pot and let it melt. Make sure your vegetables are finely minced then add them along with the seasonings to the melted butter, cook or 5 minutes or until softened. Once the vegetables have softened and add in the cream and increase to a simmer until it starts to thicken, about 5 minutes. Let it set on low heat while you cook the fish.

Heat 1 tbs of olive oil in a large skillet on medium heat. Once the pan is hot add in the fish. Cook for two minutes then flip and cook for another 3 minutes. If the fish is thicker cook it a little longer on each side. 

Place the fish on a plate and top with the crawsfish cream sauce and sprinkle with green onions. This dish goes great with a side of brown rice or cornbread. If the butter and cream are enough for you, don't worry this dish taste great any way you eat it!  

Buon Appetit!