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Camellia Brand
a plate of pan seared snapper with creole red bean sauce

Pan-Seared Snapper with Creole Red Bean Sauce

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  • 4 tablespoons vegetable oil, divided
  • 4 ounces tasso ham, cut into 1/4-inch cubes
  • 1/2 cup diced sweet yellow onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup crushed tomatoes
  • 1 shallot, minced (about 2 tablespoons)
  • 1 cup cooked Camellia Creole Red Beans, drained (no sausage)
  • 3/4 cup chicken stock, divided
  • 1 dried bay leaf
  • 2 tablespoons heavy whipping cream
  • 4 (6 to 8 ounce) snapper fillets, skin-on, scales removed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • Herbed rice
4 servings


  1. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add tasso; cook until slightly browned, about 5 minutes. Let drain on paper towels.
  2. In the same skillet, heat 1 tablespoon oil over medium-high heat. Add onion and bell pepper; cook until softened, stirring frequently, 4 to 5 minutes. Add tomato and shallot; cook for 1 minute, scraping browned bits from bottom of pan. Add beans, 1/2 cup stock, and bay leaf, stirring to combine. Bring to a boil; reduce heat, and simmer until liquid is reduced by half, about 5 minutes. Remove from heat and let cool slightly.
  3. In the container of a blender, place bean mixture. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Add remaining 1/4 cup stock, and process until smooth; return to saucepan. Add cream. Bring sauce to a simmer, and cook until slightly thickened, about 5 minutes.
  4. Season snapper fillets with salt and pepper.
  5. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Once oil begins to smoke, add fillets, skin side down, and cook until skin is crisp, about 3 minutes. Turn fillets, and cook until fish flakes easily with a fork, about 3 minutes more. Transfer fillets to a plate with warm Herbed Rice. Drizzle with red bean sauce. Sprinkle tasso over sauce. Serve immediately.