Why You’ll Love This Recipe

• One skillet from start to finish
• Creamy, savory, and balanced with citrus
• Snapper stays flaky and tender
• Perfect showcase for Shoreline Citrus Dust

Ingredients

For the Snapper

• 4 snapper fillets (skin-on preferred)
• 1–1½ tsp Shoreline Citrus Dust
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 1 tbsp butter

For the Cream Sauce

• 1 tbsp butter
• ½ cup pearl onions, peeled
• 1 cup shiitake mushrooms, sliced
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ cup heavy cream
• ¼ cup chicken or seafood stock
• ½ tsp Shoreline Citrus Dust
• Salt and pepper, to taste

How to Make Creamy Snapper Skillet

1. Season the snapper. Pat the fillets dry and season both sides with Shoreline Citrus Dust , salt, and pepper.
2. Sear the fish. Heat olive oil and butter in a large skillet over medium-high heat. Add snapper skin-side down and cook 3–4 minutes until crisp. Flip and cook another 2–3 minutes until just done. Remove and set aside.
3. Build the base. Lower heat to medium. Add butter if needed. Cook pearl onions for 3–4 minutes until lightly caramelized. Add shiitake mushrooms and cook until softened and golden.
4. Add aromatics. Stir in garlic and thyme. Cook 30–60 seconds until fragrant.
5. Create the sauce. Deglaze with stock, scraping the pan. Stir in cream and Shoreline Citrus Dust. Simmer 3–5 minutes until slightly thickened.
6. Finish. Return snapper to the skillet and spoon sauce over the fish. Simmer gently 1–2 minutes. Adjust seasoning if needed.

Serving Suggestions

Serve this creamy snapper over rice, orzo, or mashed potatoes to soak up the sauce. A simple green vegetable or roasted asparagus rounds it out perfectly.