Description
Seared Snapper with Lobster Cream Sauce is an elegant seafood dish featuring tender snapper fillets pan-seared to perfection and coated in a rich, creamy lobster and Parmesan-infused sauce. Enhanced with garlic, onion, and fresh herbs, this luxurious meal balances delicate seafood flavors with indulgent, velvety textures, making it an impressive yet approachable choice for any occasion.
Ingredients
Scale
Lobster Cream Sauce:
- 2 cups heavy cream
- 1 cup lobster broth (or substitute with shrimp broth)
- 1 cup grated Parmesan cheese
- 1 tablespoon butter
- 2 cloves garlic (minced)
- 1 teaspoon lemon zest
- Salt and pepper to taste
Aromatics and Garnish:
- 2 tablespoons olive oil
- 1 onion (finely chopped)
- Fresh parsley for garnish
- 4 snapper fillets (about 6 ounces each), skin on or off as preferred
- Salt and freshly ground black pepper for seasoning snapper
Instructions
- Prepare the Snapper: Pat the snapper fillets dry and season both sides generously with salt and pepper to enhance their natural flavors.
- Heat the Skillet: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering and hot.
- Seared Snapper: Place the snapper fillets gently in the skillet and sear for about 3-4 minutes per side, or until the fish is golden brown and cooked through. Remove the fillets from the skillet and set aside, keeping warm.
- Sauté Aromatics: In the same skillet, add 1 tablespoon of butter and sauté the minced garlic and finely chopped onion until fragrant and softened, approximately 2-3 minutes, scraping up any browned bits from the snapper for extra flavor.
- Create the Sauce: Pour in the heavy cream and lobster broth, stirring well to combine with the aromatics. Add the grated Parmesan cheese, lemon zest, and season with salt and pepper to taste. Let the sauce simmer gently over medium-low heat for 5-7 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Combine Snapper with Sauce: Return the seared snapper fillets to the skillet, nestling them into the lobster cream sauce. Gently spoon some of the sauce over the fish and cook together for another 1-2 minutes to meld flavors and heat through evenly.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish for a bright, herbaceous touch. Serve immediately while hot with your choice of sides.
- What to Serve: This dish pairs beautifully with a crisp green side salad dressed with a light vinaigrette, garlic bread to soak up the luscious sauce, and a chilled glass of white wine featuring subtle citrus notes to complement the seafood.
- Storage and Reheating: Allow leftovers to cool and store them in an airtight container. Refrigerate for up to 3 days or freeze for up to a month. Reheat gently in the microwave or oven with a splash of water or cream to maintain sauce consistency.
Notes
- Choose fresh, firm snapper fillets for the best texture and flavor.
- Adjust seasoning gradually in the sauce to match your taste preference.
- Be careful not to overcook the snapper to preserve its moisture and tenderness.
- The lobster broth can be substituted with shrimp broth or fish stock if lobster broth is unavailable.
- Garnish with fresh parsley just before serving to maintain its vibrant flavor and color.
- For a lighter option, substitute heavy cream with half-and-half, but the sauce will be less rich.
