Seared Red Snapper with Veggies and Lemon-Herb Sauce
 
Makes 4 servings
Ingredients
  • 4 tablespoons olive oil, divided
  • 1 cup chopped yellow bell pepper (about 1 large bell pepper)
  • 1 cup sliced carrots (about 2 medium carrots)
  • ½ cup sliced red onion
  • 1½ cups 1-inch-chopped asparagus (about 1 bunch asparagus) (see note)
  • 1½ cups sliced zucchini (about 1 medium zucchini)
  • 1 cup quartered baby portobello mushrooms
  • 2 teaspoons minced garlic, divided
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 4 tablespoons unsalted butter, room temperature and divided
  • 2 teaspoons Creole seasoning
  • 4 red snapper fillets (about 6 ounces each)
  • ½ cup dry sherry
  • 1 small shallot, finely chopped (about 2 tablespoons)
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cold unsalted butter
Instructions
  1. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add bell pepper, carrots, and onion; cook, stirring occasionally, just until tender, about 5 minutes. Add asparagus, zucchini, mushrooms, 1 teaspoon garlic, salt, and black pepper; cook, stirring occasionally, until all vegetables are tender, about 7 minutes. Transfer to a serving dish.
  2. In a large skillet, melt 2 tablespoons room temperature butter over medium-high heat. Add 1 tablespoon oil.
  3. Sprinkle Creole seasoning all over fish, rubbing to coat. Add fish to skillet, and cook until browned and fish flakes easily with a fork, 4 to 6 minutes per side. Remove from skillet, and set aside.
  4. Add sherry to skillet, scraping browned bits from bottom of skillet with a wooden spoon, and cook over medium heat until reduced by half, 4 to 5 minutes. Add remaining 2 tablespoons room temperature butter and remaining 1 tablespoon oil, and cook until butter is melted, about 30 seconds. Add shallot and remaining 1 teaspoon garlic, and cook, stirring frequently, until softened, about 1 minute. Remove from heat, and stir in dill, parsley, and lemon zest and juice until combined. Add cold butter, stirring until melted and combined. Spoon mixture over fish. Serve immediately with vegetable mixture.
Notes
Note: If using jumbo asparagus, cut in half lengthwise and then cut crosswise into 1-inch pieces.
Recipe by Louisiana Cookin' at https://louisianacookin.com/seared-red-snapper-with-veggies-and-lemon-herb-sauce/