Pan-seared Snapper by Chef Sandeep Supkar

An elegant yet simple dish, ” Pan-seared snapper, corn, and crab succotash” is a modern western cuisine that can be easily prepared at home. It’s the main course dish that can be paired with vintage wine.

Ingredients for Pan-seared Snapper:

Snapper fillet – 4 oz

Marinate:

  • Olive Oil
  • Cajun Seasoning
  • Garlic
  • Thyme
  • Salt
  • Pepper
  • Lime juice

Avocado Aioli:

  • Olive Oil
  • Avocado pulp – 2 tbsp
  • Mayonnaise – 2tbsp
  • Garlic – 1/2 clove
  • Salt
  • Lemon juice

Lemon Beurre Blanc:

  • White wine – 1/2 cup
  • Heavy cream – 1/2 cup
  • Butter – 2oz
  • Garlic – 1clove
  • Seasoning

Succotash:

  • White wine – 1/2 cup
  • Fresh Corn – 1/2 cup
  • Green peas – 1/4 cup
  • Crabmeat – 1/4 cup
  • Red bell pepper – 1 chopped
  • Cumin powder – 1tsp
  • Hot sauce – 1/4 tsp
  • salt to taste
  • Pepper to taste
  • Chopped cilantro
Pan-seared Snapper by Chef Sandeep Supkar - Chatty Bear Recipe

Procedure:

  1. Marinate the snapper and keep it aside for 10 mins.
  2. Prepare the avocado dip by mixing all the ingredients.
  3. Lemon Beurre Blanc: Heat a pan on the fire add butter and olive oil, all garlic, and saute a bit. Add white wine and reduce.
  4. Add heavy cream and bring it to a boil. Remove from fire and keep aside. Adjust seasoning
  5. Succotash: Add the olive oil, corn, onion, and bell pepper to the pan and cook on medium heat for five minutes.
  6. Add in the rest of the ingredients except for the cilantro and stir, cooking another five minutes. Add the crab meat.
  7. Pan-seared Snapper is ready. Garnish with cilantro & Serve with fresh sunflower microgreen.
Pan-seared Snapper by Chef Sandeep Supkar - Chatty Bear Recipe
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3.2 from 5 votes

Pan-seared Snapper by Chef Sandeep Supkar

An elegant yet simple dish, " Pan-seared snapper, corn, and crab succotash" is a modern western cuisine that can be easily prepared at home. It's the main course dish that can be paired with vintage wine.
Course: Main Course
Cuisine: western cuisine
Keyword: avocado aioli, canadian food and travel blog, canadian food blog, chatty bear, chatty bear recipe, chef sandeep supkar, corn and crab succotash recipe, crab succotash, garlic, heavy cream, Lemon Beurre Blanc, marination, olive oil, pan seared, pan seared snapper, pan seared snapper corn crab succotash, succotash, white wine
Author: Chef Sandeep Supkar

Ingredients

  • 4 oz Snapper fillet (For Marination)
  • Olive Oil (For Marination)
  • Cajuan Seasoning (For Marination)
  • Garlic (For Marination)
  • Thymes (For Marination)
  • Salt & Pepper (For Marination)
  • Lemon Juice (For Marination)
  • Olive Oil (For Avocado Aioli)
  • 2 tbsp Avocado Pulp (For Avocado Aioli)
  • 2 tbsp Mayonnaise (For Avocado Aioli)
  • 1/2 clove Garlic (For Avocado Aioli)
  • Salt (For Avocado Aioli)
  • Lemon Juice (For Avocado Aioli)
  • 1/2 cup White Wine (For Lemon Beurre Blanc)
  • 1/2 cup Heavy Cream (For Lemon Beurre Blanc)
  • 2 oz Butter (For Lemon Beurre Blanc)
  • 1 clove Garlic (For Lemon Beurre Blanc)
  • Seasoning (For Lemon Beurre Blanc)
  • 1/2 cup White wine (For Succotash)
  • 1/2 cup Fresh Corn (For Succotash)
  • 1/4 cup Green peas (For Succotash)
  • 1/4 cup Crabmeat (For Succotash)
  • 1 chopped Red bell pepper (For Succotash)
  • 1 tbsp Cumin powder (For Succotash)
  • 1/4 tbsp Hot sauce (For Succotash)
  • Salt & Pepper (For Succotash)
  • Chopped Cilantro (For Succotash)

Instructions

  • Marinate the snapper and keep it aside for 10 mins.
  • Prepare the avocado dip by mixing all the ingredients.
  • Lemon Beurre Blanc: Heat a pan on the fire add butter and olive oil, all garlic, and saute a bit. Add white wine.
  • Add heavy cream and bring it to a boil. Remove from fire and keep aside. Adjust seasoning.
  • Succotash: Add the olive oil, corn, onion, and bell pepper to the pan and cook on medium heat for five minutes.
  • Add in the rest of the ingredients except for the cilantro and stir, cooking another five minutes. Add the crab meat.
  • Garnish with cilantro & Serve with fresh sunflower microgreen.

Read more from Chef Sandeep Supkar Here
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