Cajun Red Snapper with Red Pepper Cream Sauce

This recipe was an experiment... I just used what i had in the kitchen in an attempt to concoct something yummy. It actually turned out great! Chris loved the sauce and even used it as a dipping sauce for his bread. Thats when you know it is good!

With a glass of wine, some good music and our beautiful new patio--this was the perfect meal!



PS I didn't measure at all this time. See if you can use my ingredients and create somethingwith the exact amount of spice you prefer! Just taste as you go!! You can do it.

Red Pepper Cream Sauce

Ingredients:

1 red bell pepper, sliced thinly
A few tsp of garlic, minced
A few tbs of onions, diced
Chicken stock
White wine
1 plum tomato, diced
Crushed red pepper flakes
Heavy whipping cream
Olive oil

Preparation:

1. On medium high heat, warm olive oil in a skillet. Add garlic, onions, red peppers, crushed red pepper and tomatos. Saute until peppers are soft.
2.  Add chicken stock and wine. Let simmer for 10 min. Add heavy whipping cream to thicken sauce and to reduce spice. Keep warm while you prepare fish.
3. Rub snapper with a cajun seasoning. Sear both sides of fish in a pan with little oil over high heat. Transfer to oven and bake for 3-5 minutes at 375.  Remove from oven and let rest 5-8 minutes. It is very easy to overcook this fish. Take it out of oven even if you think its not ready- it will continue to cook while it rests.
4. Spoon sauce over fish and top with fresh lemons.