Snapper with Basil Cream Sauce

• 1 1/2 pounds red snapper fillets
• 1/2 tablespoon butter, unsalted
• 1/2 tablespoon olive oil
• 3 each shallots peeled, minced
• 1 each garlic cloves peeled, minced
• 1 cup basil chopped
• 2 tablespoons parsley leaves chopped
• 1/2 cup white wine dry
• 1/2 cup light cream (half&half)
• 3 teaspoons lemon juice fresh
• 1/4 teaspoon white pepper freshly ground
• 1/4 teaspoon salt or to taste

1. Make sure to dry off the red snapper fillets with paper toweling so they will brown quickly and not steam.
2. Add the butter and olive oil in a large skillet over medium-high heat until butter melts.
3. Sear the red snapper fillets on each side for 2 minutes, keeping the center slightly rare since the fish will continue to cook after it is taken from the pan.
4. Try not to overcook.
5. Remove the fish from the pan with a slotted spatula and keep warm.
6. Reduce the heat to low and add the shallots and garlic to the pan.
7. Saute, stirring frequently, for 5 minutes.
8. Add the basil, parsley, wine, cream, lemon juice, pepper and salt to the pan and cook over medium heat, stirring frequently, until the mixture is reduced by half.
9. Taste for seasoning, adding pepper and salt as needed.
10. To serve, reheat the fish slightly in the sauce and the serve the sauce around the red snapper fillets.

red snapper, butter, olive oil, shallots, garlic, basil, parsley, white wine, light cream, lemon juice fresh, white pepper, salt

Taken from recipeland.com/recipe/v/snapper-basil-cream-sauce-53308 (may not work)