Empire’s Treasure® Snapper with Crab Hollandaise


  1. Score the skin of the fish with a sharp knife. Be careful not to cut into the flesh of the fish. Season both sides of filets with salt and pepper then reserve.
  2. Fold basil, crabmeat, and lemon zest in to warm hollandaise then reserve.
  3. Spray the bottom of a sauté pan over medium high heat with pan spray. Place fish filet in pan skin side down. Now spray the top of the fish with pan spray. After 1-2 minutes check with spatula to see how easily the fish lifts from the pan then flip and cook and additional 2-3 minutes.
  4. Place fish skin side up on entrée plate. Ladle crabmeat hollandaise around fish and over half the fish then serve.


  • 4 ea Empire's Treasure® Red Snapper Fillet(s), skin on, 6/8 oz.
  • 1 tsp Roma® Black Pepper, Ground
  • 2 tsp Kosher salt
  • Brilliance® Canola Pan Coating
  • 4 oz Empire's Treasure® Jumbo Lump crabmeat
  • 12 oz West Creek® hollandaise sauce, prepared
  • 2 tbsp Peak Fresh Produce® Basil, chiffonade
  • 1/2 ea Peak Fresh Produce® Lemon(s), zest only