Pan-Seared Snapper with Creole Red Bean Sauce :: Recipes :: Camellia Brand

Ingredients

• 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