Seared Snapper with Crawfish Cream Sauce
(makes 4 servings)
For the sweet potato puree:
2 large sweet potatoes
½ teaspoon vanilla extract
½ cup heavy cream
2 ounces whiskey
-Boil potatoes until fork tender. Let cool 5-10 minutes.
-Remove skins and place into a mixing bowl.
-Using a paddle attachment mix the potatoes until smooth.
-Add remaining ingredients and mix until all are incorporated.
For the sauce:
1 LB crawfish tail meat
1 Tablespoon garlic, minced
½ cup dry white wine
1 cup heavy cream
½ cup parmesan cheese
-In a medium sauté pan cook tail meat on medium-low heat stirring continuously.
-Add garlic and cook 1-2 minutes until lightly browned.
-Deglaze the pan with the wine, continuously stirring to prevent anything from burning.
-Add heavy cream and cheese.
-Cook 2-3 more minutes until sauce reaches desired consistency.
-Taste the sauce and add salt and/or pepper if necessary.
-Cover and set aside.
For the snapper:
4 snapper filets (about 7 oz each)
Salt and Pepper to taste
-Add salt and pepper to each side of each filet.
-Heat a large sauté pan to medium heat and sear filets 2-3 minutes on each side.
-Serve with sweet potato puree and cream sauce.