JesseEatzPan-seared red snapper fillets topped with a rich, buttery crawfish etouffee and served over savory, spice-forward dirty rice.
Pat the snapper fillets dry with paper towels and season generously on both sides with Cajun seasoning. Prepare the 'holy trinity' of onion, bell pepper, and celery.
In a large skillet over medium-high heat, add 1 tbsp butter and 1 tbsp olive oil. Once shimmering, sear the snapper fillets skin-side down for 4 minutes until crispy, then flip and cook for another 3 minutes. Remove and set aside.
Don't move the fish until it releases easily from the pan to ensure a perfect crust.
In the same pan, melt the remaining 1 tbsp butter. Add the onion, bell pepper, and celery, sautéing until softened. Stir in the garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 2-3 minutes to make a light roux. Slowly whisk in the seafood stock and Worcestershire sauce. Simmer until the sauce thickens.
Fold in the crawfish tails and cook for 3-4 minutes until heated through. Season the sauce with extra Cajun spice if needed.
Place a generous mound of warm dirty rice on each plate. Top with a seared snapper fillet and smother with the crawfish etouffee sauce. Garnish with sliced green onions.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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