This month our featured “Fun Fish” is White Snapper sourced from Panama! It is available as a 1-2# Whole Fish.
White Snapper have white meat that is tinted pink from its red skin. Their meat is flaky, mildly sweet, lean and moist. This fish is delicious simply grilled, baked, or blackened.
Below is an easy, delicious recipe to prepare White Snapper for your customers, developed by Seattle Fish Corporate R&D Chef Peter Rauen. If you’d like more information about the Fun Fish program, reach out to your SFC rep today!
* Plateware provided by Elevation Foodservice Reps. We encourage you to reach out to them for any foodservice needs, like plateware or equipment!
Cajun White Snapper with Tomato Cream Sauce
2- 8-ounce White Snapper Fillets
2 – tbls. Cajun Seasoning
1 – tbls. Salted butter
¼ – cup Diced Onion
¼ – cup Diced Celery
2 – tsp. Minced Garlic
¼ – cup Diced Tomato
1 – tbls. Salted Butter
1 – tbls. Dry Sherry
1/3 – cup Heavy Cream
- Melt butter on a large saucepan on medium-high heat (cast-iron, if available).
- Coat both sides of the fillets in Cajun seasoning. Add to sauce pan and cook until blackened on both sides (1-2 minutes per side). Remove from pan.
- Add butter, onion, celery, and garlic to the same saucepan and sauté for 2-3 minutes or until onion is translucent. Then add tomato and sauté for another 1-2 minutes. Finally, add sherry and heavy cream and cook until combined (1-2 minutes).
- Add fillets back into the pan with the sauce until internal temperature reaches 145 degrees. Remove from pan and top with sauce.