Bright Star's Blackened Snapper topped with Crabmeat

Bright Star's Blackened Snapper topped with Crabmeat served with Spaghetti and mixed Vegetables with Herb Butter Sauce

(Serves 6)

16 oz package thin spaghetti

3 tablespoons light olive oil

1 ½ tbsp Creole Seasoning such as Fat Boy or Tony Chachere's Creole Seasoning

6-6 oz Snapper Fillets

Cook pasta until al dente and drain.  While pasta is cooking, rinse snapper fillets with cold water and towel pat dry.     Brush snapper fillets with 1 tablespoon olive oil.   Heat 2 tablespoons olive oil in large skillet until hot.  Sprinkle fish on both sides with Creole Seasoning and grill for about 5-7 minutes (or until white and flaky), turning once.   Remove fish from skillet, cover to keep warm.

 Herb Butter Sauce

¼ c white wine

1 clove garlic, minced

Pinch of red pepper

1 tsp oregano

1 tsp basil

1 tsp salt

½ tsp pepper

½ cup heavy whipping cream

½ lb unsalted butter at room temperature

Combine first seven ingredients in medium size sauce pan.  Heat pan on medium high heat until mixture is reduced by half stirring occasionally.   Add whipping cream stirring occasionally until reduced by half.  Remove from heat and stir in butter.


Lump Crabmeat

8 oz. lump crabmeat

¼ cup white wine

3 green onions chopped

Combine all ingredients and heat on medium heat for 3-4 minutes or until warm.

Mixed vegetables (other vegetables may be substituted)

½ pound baby carrots

½ pound broccoli

2 tablespoons butter

In a steamer steam the carrots and broccoli, covered, for 3 to 4 minutes, or until they are just tender, and transfer them to a bowl.

In a skillet melt the butter over moderate heat, add the vegetables, and cook the vegetables, stirring, until they are combined well and heated through.

To Plate:  Place pasta on plate, cover with snapper fillet and place crabmeat on top of pasta.  Drizzle with lemon butter sauce and garnish with vegetables.  Enjoy!