Empire’s Treasure® Snapper with Crab Hollandaise
Empire’s Treasure® Snapper with Crab Hollandaise
Directions
- Score the skin of the fish with a sharp knife. Be careful not to cut into the flesh of the fish. Season both sides of filets with salt and pepper then reserve.
- Fold basil, crabmeat, and lemon zest in to warm hollandaise then reserve.
- Spray the bottom of a sauté pan over medium high heat with pan spray. Place fish filet in pan skin side down. Now spray the top of the fish with pan spray. After 1-2 minutes check with spatula to see how easily the fish lifts from the pan then flip and cook and additional 2-3 minutes.
- Place fish skin side up on entrée plate. Ladle crabmeat hollandaise around fish and over half the fish then serve.
Ingredients
- 4 ea Empire's Treasure® Red Snapper Fillet(s), skin on, 6/8 oz.
- 1 tsp Roma® Black Pepper, Ground
- 2 tsp Kosher salt
- Brilliance® Canola Pan Coating
- 4 oz Empire's Treasure® Jumbo Lump crabmeat
- 12 oz West Creek® hollandaise sauce, prepared
- 2 tbsp Peak Fresh Produce® Basil, chiffonade
- 1/2 ea Peak Fresh Produce® Lemon(s), zest only
Chef Christine Allhoff - Executive Chef - Performance Foodservice Middendorf
