Hemingway’s Island Grill
John Smith

1 snapper filet (8 oz.)
4 oz. smoked sausage (sliced ¼”)
6 Gulf shrimp (peeled and deveined)
¼ cup diced tomatoes
¼ cup diced yellow onions
2 Tbsp. unsalted butter
1 tsp. minced garlic
1 oz. chopped green onions
4 oz. blackening spice

Season snapper filet with blackening seasoning. Place filet in a skillet or on a grille and cook. In a saute pan, add butter, garlic, sausage and onions; cook until onions are translucent. Add in shrimp, cook until firm and pink. Toss in half of the tomatoes and cook until tender, season with a pinch of blackening spice. Place fish on serving platter and pour sauce mixture over, coating fish fully. Garnish with remaining tomatoes and green onion.