Blackened Red Snapper and Whipped Sweet Potatoes

Name: Blackened Red Snapper and Whipped Sweet Potatoes
Yield: Yield: 2 servings
Cuisine: American
Ingredients: Red Snapper; Whipped Sweet Potatoes; 1 cup heavy cream; 1 large or 2 small garlic cloves, chopped; Lemon Butter Sauce; Roasted Vegetables; 1 tablespoon extra-virgin olive oil; 2 heads baby broccoli; 2 heads baby cauliflower; 6 ounces whole baby carrots, most of tops removed; 2 lemons, juiced; 2 sticks salted butter; Salt and pepper, to taste; Salt and pepper, to taste; ½ teaspoon black pepper; 1 teaspoon vanilla extract; ¼ cup heavy cream; ½ tablespoon sea salt; 1 tablespoon sugar; 1 lemon cut in half; 1 teaspoon nutmeg; 1 tablespoon cinnamon; 3 ounces blackened or Cajun seasoning; 3 ounces blackened or Cajun seasoning; 1 tablespoon unsalted butter; 5 large sweet potatoes; 2 teaspoons butter; 2, 6-ounce ounce red snapper filets, skin on; 1 lemon

Preparation info

Yield:
2
servings

Difficulty
Medium

Appears in

Toques in Black

By Battman

Published 2019

About

Ingredients

Red Snapper

1 tablespoon unsalted butter
3 ounces blackened or Cajun seasoning<

Americas
United States
Fish course
Pescatarian
Gluten-free

Method

Red Snapper

Heat a large sauté pan over medium heat. Add butter ‘til melted. Season snapper on both sides. Once melted and up to temperature, add snapper skin side down first. If snapper pops up, press down with a fork for 2-3 minutes. Cook for 4 minutes on both sides ‘til skin is nice and crispy. When finished, squeeze the juice of a lemon on top.