Snapper with Rum Beurre Monte sauce over dirty rice

INGREDIENTS:

6 oz. Red Snapper Filet

1 tsp. Old Bay Seasoning

3 or 4 Tbsp. Unsalted Butter

1 oz. Dark rum

1 oz. Pineapple Juice

1 Tbsp. Fine diced Bell peppers - multi-colored

1 Tbsp. Onions fine diced

½ Tbsp. Bell Peppers - multi-colored

½ Tbsp. Celery fine diced

¼ Cup Andouille sausage - ground

½ Cup White Rice - I like to use Jasmine Rice

SNAPPER:

Pat dry with towel to dry the meat off. Then sprinkle lightly with Old Bay seasoning. Place the seasoned side down in a medium-to-medium low pan first then lightly brown that side of the fish. You want a nice light golden brown color. Then flip over and finish cooking. Red Snapper cooks fast so avoid over cooking it. Place on the Dirty rice.

SAUCE:

With one shot of dark rum and as shot of Pineapple juice in a pan set at just over medium heat and cook off the alcohol. Once that is done add a tablespoon of unsalted butter at a time and wisk until the butter has melted. Then remove from the heat source and add one tablespoon of butter at a time till each one dissolves. After three tablespoons of butter the sauce will have thickened up slightly and at this time add fine diced multi color bell peppers. Then you can pour your sauce over the snapper.

DIRTY RICE:

In a pan on medium heat add fine diced onions, Multi-colored diced bell peppers, fine diced celery. And ¼ cup of ground Andouille sausage. Cook till onions and peppers are tender. Add a half cup of rice and mix well. Once combined place it on the plate for service.

Recipe by Chef Todd Gillespie