Pan Seared Red Snapper

The Back Story
Pan Seared Red Snapper
2  6 ounce red snapper filets
4 tablespoons extra virgin olive oil
Creole seasoning, to taste 
1 tablespoon unsalted butter
4 collard green leaves, chopped
1 cup squash, peeled and diced
½ tablespoon fresh garlic, minced 
Kosher salt to taste
Fresh ground black pepper to taste
1. Rinse snapper under cold water and pat dry.
2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Season snapper fillets generous with creole seasoning. Place fish in skillet and cook for 2 to 3 minutes on each side. 
3. In another skillet, heat remaining olive oil and butter over medium heat.  Add greens, squash and garlic. Cook until vegetables are fragrant and tender. Season with salt and pepper. 
4. Serve fish with sautéed collard greens and squash.
Creole Dirty Rice
3 tablespoons olive oil
½ large onion, chopped
½ green bell pepper, seeded and chopped
2 tablespoons fresh garlic, minced
1 ½ pounds ground beef
1 tablespoon creole seasoning
1 1⁄2 cups long grain rice, cooked 
2 green onions, chopped
2 dashes crystal hot sauce
1. Heat a large skillet over medium-high heat. Add olive oil, onions and bell peppers. Cook until vegetables are soft. Add garlic and cook until fragrant.
2. Stir in ground beef. Season with creole seasoning and cook until the browned. Drain and discard any excess fat. 
3. Remove pan from heat and toss in rice, scallions and hot sauce. Serve with Redfish.
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Add new comment