Blackened Red Snapper with Lemon Basil Crème Sauce, Served with Stewed Okra and Tomatoes

Ingredients for the Fish
1 – 8 oz. piece of American Red Snapper
½ oz. Paul Prudhomme’s Blackened Seafood Magic
1 oz. butter or margarine
Cast iron skillet

Ingredients for the Sauce
Medium sauce pan
2 cloves of garlic
1/8 cup chopped basil
3 tbsps. white onion
2 tbsps. butter or margarine
2 tbsps. all-purpose flour
1 lemon (zested and sliced)
¼ cup of white wine
1 pint heavy cream
½ tsp. white pepper
salt to taste

Cooking Procedure for Fish

1. Add ½ oz. butter or margarine to skillet. Heat to medium heat
2. Sprinkle ¼ oz. Blackened Seafood Magic to the “meat” side of the filet and place meat side down on the pan (on top of margarine), cook for 3 to 4 minutes depending on the size of the filet
3. Add another ½ oz. butter or margarine and then remaining ¼ oz. Blackened Seafood Magic to the other side of the filet while it is still cooking
4. Flip filet after 3 to 4 minutes and cook for another 3 minutes or until it reaches an internal temperature of 140˚F
5. Always serve meat side up

Cooking Procedure for Lemon Basil Crème Sauce
1. In a saucepan combine onion, garlic, and lemon zest with butter (or margarine) over medium heat. Cook until the onion starts to become clear in appearance
2. Add all-purpose flour and whisk to prevent the flour from sticking to and browning on the bottom of the pan
3. Add white wine and lemon slice while continuously whisking sauce
4. Pour in heavy cream
5. Continue whisking until the sauce has thickened and the flour has cooked thoroughly

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