Serves 4
50 min
Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce
Recipe GLPR3246dee1664bdc
Delicate red snapper fillets pan-seared until golden, served over a silky corn cream sauce infused with Creole aromatics, fresh peppers, and cilantro. This elegant dish combines tender fish with a smooth, flavorful sauce enriched with evaporated milk and finished with fresh herb and coriander seed garnish.
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Ingredients
2 tablespoons achiote oil
2 tablespoons onions, finely chopped
3 tablespoons red and green bell peppers, finely chopped
1 small tomato, peeled, seeded, and chopped
2 sweet chile peppers (Serrano or Anaheim), finely chopped
2 cloves garlic, finely chopped
2 sprigs fresh cilantro, plus extra sprigs for garnish
1 bay leaf
Salt to taste
Black pepper to taste
4 cups fresh corn kernels
1 cup fish stock
1/2 cup evaporated milk
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon butter, softened
2 pounds fresh red snapper fillet, cut into 4 pieces
4 tablespoons olive oil
Coriander seeds, lightly toasted and crushed, for garnish
Directions
Heat the achiote oil in a large saucepan over medium heat. Add the chopped onions, bell peppers, tomato, sweet chile peppers, garlic, cilantro sprigs, and bay leaf. Season with salt and pepper. Stir-fry the mixture for about 4 minutes until softened and fragrant.
Add the corn kernels and fish stock to the saucepan. Continue cooking over medium heat for about 6 minutes until the corn is tender. Remove from heat and allow the mixture to cool slightly.
Carefully transfer the cooled corn mixture to a blender. Process on high speed until completely smooth. Pour the blended sauce through a fine-mesh strainer into a clean saucepan to remove any solids. Stir in the evaporated milk and warm over low heat.
In a small bowl, dissolve the cornstarch in 1 tablespoon of water. Add this slurry to the warm sauce and mix thoroughly. Whisk in the softened butter until fully incorporated. Taste the sauce and adjust seasoning with salt and pepper as needed. Keep the sauce warm over very low heat for about 5 minutes while you cook the fish.
Pat the red snapper fillets dry with paper towels. Season both sides generously with salt and pepper. Heat the olive oil in a large nonstick skillet over high heat until shimmering.
Carefully place the fillets skin side down in the hot oil. Cook without moving for 3 minutes until the skin crisps and the flesh becomes opaque. Gently flip the fillets and cook the other side for about 2 minutes until the fish reaches an internal temperature of 145°F and flakes easily.
Remove the skillet from heat and transfer the cooked fillets to a serving platter.
Spoon the warm corn cream sauce into the center of each dinner plate. Top with one snapper fillet. Garnish with fresh cilantro sprigs and a pinch of the toasted, crushed coriander seeds. Serve immediately.
