Seared Snapper with Lobster Cream Sauce

Pat the snapper fillets dry and season both sides with salt, pepper, and garlic powder.

Heat olive oil in a skillet over medium-high heat. Once hot, add the snapper fillets skin-side down. Sear for about 3-4 minutes until the skin is crisp and golden. Flip and cook for another 2-3 minutes until the fish is cooked through. Remove the fillets and keep warm.

In the same skillet, reduce heat to medium. Pour in the heavy cream and stir to loosen any browned bits from the pan.

Add the chopped lobster meat and lemon juice, stirring gently to combine. Let the sauce simmer for 2-3 minutes until slightly thickened.

Remove from heat, stir in fresh parsley, and adjust seasoning if needed.

Plate the snapper fillets and generously spoon the lobster cream sauce over the top.

Serving and Storage Tips