A delightful seafood dish combining the flavors of snapper, crab, and a citrusy sauce.
Heat the butter in a large sauté pan over medium-high heat.
Ensure the butter is fully melted but not browned for a smooth sauce base.
Coat the snapper fillets lightly with flour.
Shake off any excess flour to avoid clumping.
Sauté the snapper fillets in the butter for about 2 minutes on each side until lightly golden.
Flip the fillets gently to keep them intact.
Add the diced red bell pepper and sliced mushrooms to the pan and sauté for 3 minutes.
Stir occasionally to ensure even cooking.
Pour in the white wine and lemon juice, and let it reduce for 2-3 minutes.
Allow the sauce to thicken slightly for better coating.
Remove the snapper fillets and place them on serving plates.
Keep the plates warm to maintain the fish's temperature.
Add the lump crabmeat to the pan and sauté briefly until heated through.
Avoid overcooking the crabmeat to retain its delicate texture.
Spoon the sauce and crabmeat mixture over the snapper fillets and serve.
Garnish with fresh herbs like parsley for added color and flavor.
Continua nella nostra app per un'esperienza migliore
