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Blackened Red Snapper with Crawfish & Poblano Cream Sauce and Sautéed Spinach

How to prepare Blackened Red Snapper

Difficulty Level:    

Yield: 2 Servings


2 Each Red Snapper Fillets

2 Tbs. Olive Oil Blend
1 tsp. Garlic, Minced
2 Quarts Spinach, Fresh
Salt & Pepper To Taste
1 Tbs. Olive Oil Blend 
 1/3 Cup Poblano Peppers, ¼” Dice
1/3 Cup Red Onion, ¼” Dice 
1/3 Cup Scallions, ¼” Sliced 
 1 Cup Mushrooms, ¼” Sliced
 1 Cup Crawfish Tails, Rinsed, Drained
½ Cup Sherry Wine 
½ Cup Heavy Cream 

How to prepare Sautéed Spinach 

  1. Place Olive Oil blend, garlic and spinach in a large skillet over medium heat. Stir occasionally for approximately 5 minutes, until spinach is wilted.
  2. Season with Salt and Pepper and reserve warm.

How to prepare Crawfish Poblano Cream Sauce 

  1. Place a skillet over medium heat, add oil and sauté Poblano Peppers, Red Onions, Scallions, Mushrooms, and Crawfish Tails until mushrooms are soft and onions are translucent.
  2. Add the Sherry and burn off alcohol reducing by half.
  3. Add the Heavy Cream and reduce by half.

How to prepare Blackened Red Snapper 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place medium sized nonstick skillet over high heat on the stove and add 1 tablespoon of vegetable oil to the skillet.
  3. Season flesh side of Snapper liberally with Blackening Spice.
  4. Place the Snapper into the hot oil flesh side down and sear for approximately 4 – 5 minutes until blackish brown.
  5. Place Snapper in the oven and cook to an internal temperature of 140 degrees Fahrenheit, approximately 3 – 4 minutes.

How to assemble the dish 

  1. Mound ½ of the Spinach in the center of 2 plates.
  2. Place fish on top of the spinach.
  3. Top the snapper with sauce.


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