Pan-Seared Snapper with Creole Red Bean Sauce

Snapper with Red Bean Sauce

While the Camellia Brand Creole Red Beans Mix is terrific out of the package, we were really excited to find interesting ways of using the leftovers. By pureeing the perfectly-spiced cooked red beans mix, we were able to make a terrific red bean sauce for a crispy pan-seared snapper. It’s also delicious on chicken, pork, or any dish that could use a smoky, spicy kick. Crispy tasso and a genius herbed rice round out this  show-stopping dish.

Pan-Seared Snapper with Red Bean Sauce
Serves 4
Write a review
  1. 4 tablespoons vegetable oil, divided
  2. 4 ounces tasso ham, cut into 1/4-inch cubes
  3. ½ cup diced sweet yellow onion
  4. ½ cup diced red bell pepper
  5. ½ cup crushed tomatoes
  6. 1 shallot, minced (about 2 tablespoons)
  7. 1 cup cooked Camellia Creole Red Beans, drained
  8. ¾ cup chicken stock, divided
  9. 1 dried bay leaf
  10. 2 tablespoons heavy whipping cream
  11. 4 (6- to 8-ounce) snapper fillets, skin-on, scales removed
  12. 1 teaspoon kosher salt
  13. ½ teaspoon ground black pepper
  14. Herbed Rice (recipe follows)
  1. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add tasso; cook until slightly browned, about 5 minutes. Let drain on paper towels.
  2. In the same skillet, heat 1 tablespoon oil over medium-high heat. Add onion and bell pepper; cook until softened, stirring frequently, 4 to 5 minutes. Add tomato and shallot; cook for 1 minute, scraping browned bits from bottom of pan. Add beans, ½ cup stock, and bay leaf, stirring to combine. Bring to a boil; reduce heat, and simmer until liquid is reduced by half, about 5 minutes. Remove from heat, and let cool slightly.
  3. In the container of a blender, place bean mixture. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Add remaining ¼ cup stock, and process until smooth; return to saucepan. Add cream. Bring sauce to a simmer, and cook until slightly thickened, about 5 minutes.
  4. Season snapper fillets with salt and pepper.
  5. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Once oil begins to smoke, add fillets, skin side down, and cook until skin is crisp, about 3 minutes. Turn fillets, and cook until fish flakes easily with a fork, about 3 minutes more. Transfer fillets to a plate with warm Herbed Rice. Drizzle with red bean sauce. Sprinkle tasso over sauce. Serve immediately.
Louisiana Cookin
Herbed Rice
Serves 4
Write a review
  1. 2 cups vegetable stock, divided
  2. ½ cup plus 1 tablespoon chopped cilantro, divided
  3. ½ cup plus 1 tablespoon chopped parsley, divided
  4. ½ cup chopped green onion
  5. 1 tablespoon fresh lemon juice
  6. ½ teaspoon kosher salt
  7. ¼ teaspoon onion powder
  8. ¼ teaspoon garlic powder
  9. 2 tablespoons vegetable oil
  10. 1 cup long-grain rice
  1. In the container of a blender, combine 1 cup stock, ½ cup cilantro, ½ cup parsley, green onion, lemon juice, salt, onion powder, and garlic powder. Pulse until smooth.
  2. In a medium saucepan, heat oil over medium heat. Add rice, and cook until lightly browned, stirring frequently, about 5 minutes. Slowly add herb mixture, and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add remaining 1 cup stock. Bring to a boil; cover, reduce heat, and simmer until liquid is almost absorbed, 15 to 20 minutes. Remove from heat. Let stand for 5 minutes. Stir in remaining 1 tablespoon cilantro and remaining 1 tablespoon parsley. Keep warm until serving.
Louisiana Cookin


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.