snapper in butter caper sauce and blackened scallops with sautéed green beans and sweet potatoes
collaborative efforts between me and my parents
snapper in butter caper sauce:
4 filets of fresh snapper
1/2 cup cup butter
juice of one lemon
2 tbsp capers
melt 1/4 cup butter in skillet on medium. once melted, add fish and cook for about 5/6 minutes on each side. once fish is cooked, remove and cover with foil to keep warm. in same skillet, add the rest of the butter, juice of lemon and capers. mixed well and let simmer for 3 minutes. pour over fish when ready to serve.
1 pound scallops
1/4 cup butter
1/4 olive oil
2 tbsp bobby’s but rub (dad’s famous seasoning)
salt and pepper
heat up butter and half of olive oil in sauté pan on high. while butter and oil are heating, place scallops in a bowl and pour half of oil olive, seasoning, and salt and pepper over top and gently mix. once the butter and oil mixture is bubbling, place scallops in sauté pan. cook for about 4 minutes on each side (until each side is black). serve immediately.
sautéed green beans:
3 cups green beans
3 tbsp oil olive
2 tbsp balsamic vinegar
salt and pepper
heat oil in sauté pan. add green beans and cook on medium/low for about 20 minutes or until green beans had a nice sear on the outside. after 20 minutes, add balsamic vinegar and salt and pepper. this recipe is super easy and so yummy!
As if this wasn’t enough food for five people, my dad decided to also cook this whole fish he had in his freezer. needless to say, none of us ate it but it was fun to look at!