Ingredients:
For the Seared Snapper:
4 snapper fillets (6 oz each)
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon lemon zest
Fresh parsley, chopped for garnish
For the Lobster Cream Sauce:
1 tablespoon unsalted butter
1 small onion, finely chopped
1 garlic clove, minced
1/2 cup lobster stock (or seafood stock)
1/2 cup heavy cream
1/4 cup white wine
Salt and pepper, to taste
Fresh parsley, chopped for garnish
Directions:
Prepare the Lobster Cream Sauce: In a pan over medium heat, melt butter. Add the chopped onion and cook for 2-3 minutes until soft. Add the minced garlic and sauté for another minute. Pour in the white wine and cook for 2-3 minutes to reduce by half. Stir in the lobster stock and bring it to a simmer. Add the heavy cream and cook until the sauce thickens (about 4-5 minutes). Season with salt and pepper to taste. Remove from heat and set aside.
Cook the Snapper: Season both sides of the snapper fillets with salt, pepper, and lemon zest. Heat olive oil in a large skillet over medium-high heat. Place the fillets skin-side down and cook for 3-4 minutes until golden and crispy. Flip the fillets and cook for an additional 2-3 minutes, until the fish is cooked through.
Serve: Plate the seared snapper fillets, drizzle with lobster cream sauce, and garnish with fresh parsley. Serve immediately.
