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Snapper with Basil Cream Sauce

Snapper with Basil Cream Sauce

Pan fried Red Snapper fillets served with a quick creamy basil cream sauce. Quick, easy and super tasty.













Trans-fat Free, Low Carb, Sugar-Free


1 1/2 pounds red snapper fillets
1/2 tablespoon butter, unsalted
1/2 tablespoon olive oil
3 shallots
peeled, minced
1 garlic cloves
peeled, minced
1 cup basil
2 tablespoons parsley leaves
1/2 cup white wine
1/2 cup light cream (half&half)
3 teaspoons lemon juice
1/4 teaspoon white pepper
freshly ground
1/4 teaspoon salt
or to taste


Make sure to dry off the red snapper fillets with paper toweling so they will brown quickly and not steam.

Add the butter and olive oil in a large skillet over medium-high heat until butter melts.

Sear the red snapper fillets on each side for 2 minutes, keeping the center slightly rare since the fish will continue to cook after it is taken from the pan. Try not to overcook.

Remove the fish from the pan with a slotted spatula and keep warm.

Reduce the heat to low and add the shallots and garlic to the pan.

Sauté, stirring frequently, for 5 minutes.

Add the basil, parsley, wine, cream, lemon juice, pepper and salt to the pan and cook over medium heat, stirring frequently, until the mixture is reduced by half.

Taste for seasoning, adding pepper and salt as needed.

To serve, reheat the fish slightly in the sauce and the serve the sauce around the red snapper fillets.


* not incl. in nutrient facts



over 4 years

Pan fried Red Snapper fillets served with a quick creamy basil cream sauce. Quick, easy and super tasty.

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Newark, United States
 about 1 month ago

My son just made this tonight. I was surprised because he never cooks anything being 20 years old. This year he decided it was time for him to start doing some cooking so he can help out around the house with our busy schedules. He's new to Pinterest this week, I suggested he use it to figure out what to do with the Red Snapper filet we had in the fridge. We were both shocked and pleased at how easy, and quick it went, plus the great flavor it had. Just want to say this does taste more on the lemony side, he used chicken broth as we had no white wine, and w/o wine a broth is always next to the very best thing. He also used two medium cloves of garlic, I taste tested and suggested 1/8 tsp. of garlic powder that helped tame the lemon down a lot. He used 1Tbs chives in place of shallot, we didn't have shallots and I always use chives in place of challots anyways. I am a well seasoned cook,and know enough to substitute anything when needed with great results. He also used only one Tbs dried parsley, same with the basil, at my discretion, even fresh, a whole cup of parsley would have been way too much, I think! Overall a very tasty result, and will definitely be made again in our home! Thanks!

Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 31234% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 104mg 35%
Sodium 259mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 92g
Vitamin A 13% Vitamin C 13%
Calcium 11% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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