Red Snapper in Spicy Artichoke Cream Sauce

This one also started from someone else. The Pillars Restaurant (now closed) came up with this signature dish originally but being me, I had to tinker with it. Red Sapper was always one of my favorite fish to catch and eat. It fillets well but you usually will find 3-5 3/4-1 inch bones in the thickest part of the fillet if purchased fresh commercially. This recipe works just as well with any non-oily fresh fillets (mackerel, salmon, etc). I would stay away from tilapia (too thin and tasteless) but sole, grouper, bass, swordfish and even Lobster meat will all do nicely. Do not overcook the fish!!


6 (6-ounce) fillets of red snapper
2 tablespoons melted butter
1/4 cup water
Salt and pepper, to taste
Old Bay Seasoning to taste
4 tablespoons butter for sauté
3 green onions, sliced thin
1 small or 1/2 medium sized Pablano Pepper, sliced thin
12 artichoke hearts, chopped
1/2 cup dry white wine
1 1/2 cups whipping or heavy cream
Dash of cayenne pepper (how much is up to you)
2 Tbs of Key Lime Juice
2 teaspoons sweet smoked paprika


1. Preheat oven to 375 degrees.
2. Arrange fillets in a buttered dish, and brush with melted butter. Add water, sprinkle with salt and pepper and Old Bay to taste. Bake 15 minutes, or until fish is flaky (but not dry).
3. While the fish is in the oven, sauté butter. peppers and onions until soft, but not brown. Add artichoke hearts and wine, and simmer 5 minutes. Stir in whipping cream, and season with cayenne pepper.
4. Remove fillets carefully with a wide spatula, letting excess liquid run off. Place fish in serving plate, spoon artichoke cream sauce over them. Sprinkle the Key Lime juice over the top and dust sweet smoked paprika over sauced fillets. It’s pretty, tasty and yummy!

I usually serve this wonderful fish with wild rice and roasted Brussel Sprout halves. Serves 6.