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Pan blackened snapper




Source of Recipe


WKRG
Pan blackened snapper

http://www2.wkrg.com/mgmedia/image/140/105/294725/pan-blackened-snapper-09383/

4 snapper fillet 2 cups heavy cream

1/2 cup milk 1/4 cup diced onions

1 tablespoon garlic 4 strips of bacon crisp

1 shoulder of Alaskan snow crab 1/4 cup fresh mushroom sliced

2 cups Peg leg pete’s blackening seasoning 1/8 cup oil

1/2 cup green onions sliced 1/2 cup butter

5 oz flour 2 tblsp Italian seasonings

Salt, garlic salt, and pepper TT fresh parsley garnish


In a medium saucepan melt the butter wait until hot and then sauté the onions, mushrooms, and garlic until tender. Stir in a little bit of the flour to make a roux cooked down just a little bit too eliminate any flour taste. Add the cream and warm just a little bit without letting the sauce get to thick. Add the crab, bacon, and green onions. Season with the Italian seasonings, salt, garlic salt, and pepper. Let the sauce come to a boil and immediately reduce the heat. The sauce has become too thick thin out with some of the milk. Remove from heat and set aside for service. In a sauté pan place the oil just enough to coat the pan, and then get the pan nice and hot careful not to let smoke. Over to the side place the blackening seasoning onto a plate or large bowl and completely coat the fillet in the blackening seasoning. Once the pan is good and hot place to fillet inside the pan. Depending on the thickness of the fillet, cook a good 2 to 4 minutes on each side. Once both sides are nice and brown remove from heat place on a paper towel to drain any excess oil. Place fillet on plate spoon some sauce on top of the fish, garnish with parsley, and serve with your favorite vegetable starch.