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Serving: Best served with steamed rice, mashed potatoes, or sautéed greens.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat to avoid curdling the sauce.
Variations:
Swap red snapper for cod or halibut.
Add shrimp or scallops to the sauce for extra seafood flavor.
Use coconut cream instead of heavy cream for a dairy-free version.
FAQ:
Q: Can I bake the snapper instead of pan-searing?
A: Yes, bake at 375°F (190°C) for 12–15 minutes, then top with sauce.
Q: Is the dish spicy?
A: It has a mild kick. Omit the cayenne for a milder taste.
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