I think this recipe is good, it just needs some tweaking. The sauce needs some seasoning added, but the blackening seasoning is super spicy so if you eat it together it’s ok, but I like it a little more balanced. I gave the leftover sauce to a friend who added some Tony’s and served it with chicken and she said it was really good. There’s lots of ways to go with this, but just need to find the right one.
Blackened Red Snapper with Crawfish Cream Sauce
(Adapted from Yummy Fixins)
Makes 4 Servings
2 lbs red snapper I used Barramundi
blackened seasoning (I use Chef Paul Prudhomme’s Magic Seasoning Blends but you can also make your own)
juice from 1/2 lemon
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 while 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 for 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. (We grilled ours on a flat top iron top)
Place the fish on a plate and top with the crawfish 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!