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Serve immediately with steamed vegetables, rice, or crusty bread to soak up the sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying out the fish.
Variations
Substitute snapper with other firm white fish such as cod or halibut.
Add a pinch of smoked paprika or cayenne pepper to the sauce for a subtle spicy kick.
Incorporate fresh herbs like tarragon or chives for added flavor complexity.
FAQ
Q: Can I use frozen lobster meat?
A: Yes, just thaw it completely and pat dry before adding to the sauce.
Q: What if I don’t have heavy cream?
A: You can substitute with half-and-half or a mixture of cream and milk, but the sauce may be less rich.
Q: How do I ensure the snapper skin stays crispy?
A: Make sure the fillets are very dry before cooking and avoid moving them too much in the pan while searing.
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