This one is not very complicated and the flavors really pop! The cream sauce on the fish brings an incredible deep flavor to the light snapper filet without overpowering it. The hint of lemon zest at the end brings a wonderful freshness to round off the dish. This is a prep for 4 people. About 15min prep and 20 min to cook.
For the fish:
1.5 pounds snapper filet
4 tbsp butter or olive oil
Dat’l Hook Ya blackened seasoning
The sauce:
1 cup heavy cream
2/3 cup chicken broth
2 tbsp Dat’l Hook Ya sauce
½ cup chopped red bell peppers
½ cup diced yellow onion
2 garlic cloves minced
½ cup diced Roma tomatoes
2 tsp Dat’l Hook Ya blackened seasoning
1 lemon for zesting
2 green onion chopped
¼ cup cream cheese
Liberally apply Dat’l Hook Ya blackened seasoning to both sides of the fish filets. Bring a large pan to high heat. Once the pan is very hot, add the butter or olive oil then place in the fish. Cook until the filets have nice color and are cooked thoroughly. It will require flipping. Set aside
In the same pan the fish was cooked, reduce heat to medium high and add in the bell peppers and onion. Cook for 5 min. Stir frequently. Add in the garlic and cook 1 min. Next add in 2 tsp of Dat’l Hook Ya blackened seasoning, the heavy cream and chicken broth. Cook for 5 min. You will see the sauce to start to slightly thicken, but it will still be loose. Add in half the cream cheese and reduce 2min. Add in the other half of the cream cheese if you need a thicker richer sauce and reduce longer on heat. Add in the tomatoes at the end and stir in. No need to cook the tomatoes. They had a fresh bite with the cream.
Place the filets on a plate and ladle on the cream sauce. Garnish with green onion and zest some lemon on top. Make with any side dish of your choice and enjoy this delicious snapper!