Hollandaise Sauce Recipe

Ingredients:

3 egg yolks

1 tablespoon lemon juice (adjust for taste preference)

1 teaspoon Dijon mustard

1/4 teaspoon salt

Pinch of cayenne pepper

1/2 cup unsalted butter

Instructions:

Melt the unsalted butter in the microwave for approximately 1 minute until hot (cover to prevent splattering) or heat it on the stove.

Combine egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper in a high-powered blender. Blend for 5 seconds until well combined.

With the blender running on medium-high, slowly pour in the hot butter until the mixture emulsifies.

Transfer the hollandaise sauce to a small bowl and serve while warm.

Asparagus Recipe

Ingredients:

1 large bunch (about 1 pound) fresh asparagus

1 to 2 teaspoons olive oil

Salt and freshly ground black pepper to taste

Red pepper flakes to taste

Zest and juice of ½ lemon

Instructions:

Preheat the oven to 425°F and line a large baking sheet with parchment paper.

Snap off the woody ends of the asparagus. Place the asparagus on the prepared baking sheet.

Drizzle olive oil over the asparagus, then season with salt, pepper, red pepper flakes, lemon juice, and zest. Toss to coat.

Arrange the asparagus in a single layer on the baking sheet and bake until easily pierced with a fork, about 9 to 20 minutes depending on thickness.

Scarlet Snapper Recipe

Ingredients:

1.5 lbs. Signature Catch® Snapper skinless fillets

8 oz. Signature Catch® Blue Super Lump

1 teaspoon Old Bay Seasoning

1 teaspoon lemon pepper

½ teaspoon kosher salt

½ teaspoon garlic powder

tablespoons olive oil

1 tablespoon butter

¼ cup all-purpose flour

Crab meat for topping (optional)

Instructions:

Pat dry the red snapper fillets and season with Old Bay Seasoning, lemon pepper, salt, and garlic powder.

Lightly dredge the seasoned fillets in flour, shaking off excess.

Heat butter and olive oil in a skillet over medium-high heat. Add fillets and cook for 2-3 minutes on each side until golden and cooked through.

Remove cooked fish from the pan. Add crab meat to the pan and warm it through.

Plate the snapper, top with warmed crab meat.

To serve, plate the asparagus atop or alongside the crab topped fish and drizzle generously with hollandaise sauce