Pan seared snapper with a caper cream sauce

I don't have a picture as this is the recipe for the Pan seared snapper cooked at the Louisiana Seafood Festival. This is a super quick and easy recipe that can be made to impress dinner guests or as a quick dinner when you get home from work

Recipe serves 2

2 Red Snapper Fillets
3 tbs butter
1 tbs fresh squeezed lemon juice with 1 clove of garlic minced
1 tbs capers
1/4 cup roasted red peppers sliced
2-3 tbs of heavy whipping cream

Place butter and lemon juice mixture with the garlic in a saute skillet over med-high heat.
Once hot and sizzling, place fish into pan. Cook 2-3 minutes until brown. Flip over.
Add Capers.
Once both sides are brown, remove snapper, leaving the capers.
Add in the roasted red peppers and saute until heated through.
Add whipping cream and cook 5-8 minutes until cream has turned a light pink color and sauce has thickened slightly.
Pour over fish

Serve over rice or pasta or with a nice green vegetable.

The Louisiana Seafood Festival

This weekend, I spent two hot days in New Orleans at the Louisiana Seafood Festival. I was one of about 24 chefs who came from across the country to demonstrate tasty recipes using Louisiana seafood. It was super hot but I had a blast and met some great people as well! Here are a few pictures from my demonstration.. I cant wait to do more shows!