Pan Seared Snapper with a Caper Cream Sauce

Place butter and lemon juice with the garlic in a saute skillet over medium-high heat. Once hot and sizzling, place fish into the pan. Cook 2-3 minutes until brown. Flip over.

Add capers. Once both sides of the fish are brown, remove the snapper, leaving the capers. Add in the roasted red peppers and diced bell pepper and saute until soft.

Add whipping cream and cook 5-8 minutes until cream has turned a light pink color and sauce has thickened slightly. Pour over the fish.

Serve over rice or pasta or with a nice green vegetable.