Cajun Red Snapper with Lime Beurre Blanc

This recipe is loosely inspired from the Tabasco website. I adore Tabasco, I will add it to most anything. And you cannot go wrong with a Beurre Blanc sauce, anything with that much butter in it has to be amazing. I love how quickly snapper cooks up, even with the marinade time, this came together in under 45 minutes, which was the exact time needed to bake the Hassleback Potatoes.  The sauce also went well with the green beans and potatoes.  I was not a fan of mixing foods when I was a kid, but now I do it all the time.  I may have had a fork full of fish, potato and a green bean.  No divided plates for me!

Cajun Red Snapper with Lime Beurre Blanc

1 tablespoon Cajun seasoning (such as Tony Chacheres)
1 teaspoon Tabasco
Juice of 2 limes
3 tablespoons olive oil, divided
4 (8-ounce) fillets red snapper

Lime Beurre Blanc
½ cup chopped shallots
½ cup white wine
Juice of 2 limes, divided
½ cup heavy cream
1 cup butter, cut into small pieces

To make marinade, combine Cajun seasoning, Tabasco, lime juice, and 2 tablespoons of the olive oil in a shallow dish and mix well; add fish and marinate for 30 minutes. Meanwhile, prepare beurre blanc and set aside.

Just before serving, heat a large nonstick skillet over high heat. Add remaining 1 tablespoon olive oil to hot pan. Place two fish fillets at a time in pan, skin side down, and cook 3 to 4 minutes. Turn fish over and cook 1 to 2 minutes longer.

Spoon some beurre blanc on 4 plates; top with fish fillets and more beurre blanc.

Lime Beurre Blanc: Combine shallots, wine, and juice of one lime in a small saucepan; cook over medium heat until mixture is reduced to 1 ½ tablespoons. Add the heavy cream and cook 2 minutes. Reduce heat to low and add butter a piece at a time, whisking until all is incorporated, stir in juice from remaining lime. Season to taste with salt and pepper and heat for 30 seconds.

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