Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Paneed Red Snapper

Ingredients

8 Red Snapper filets, 6-8 ounces each
4 Tbsp Clarified Butter , divided
1 cup Seasoned Flour
4 cups Sliced button mushrooms
1 1/2 cups Green onion, sliced
3 ounces White wine
1 Tbsp Garlic, minced
1 1/2 cups Creole Cream Sauce
1 pound Crawfish tails, cooked and peeled
2 Tbsp Fresh parsley, chopped

Instructions

Preheat oven to 350.

Put seasoned flour into a large shallow pan. Lightly flour filets. Heat half of the butter in a large skillet over medium high heat and brown both sides of fish. Do not overload the sauté pan.

After fish is brown, place filets on baking sheet and cook in oven for 5–10 minutes, depending upon the thickness of the filet. Add the remaining butter to the sauté pan and place mushrooms in skillet and sauté until tender. Add garlic and green onions and cook 2–3 more minutes. Deglaze with white wine and let wine reduce by one-half.

Add the Creole Cream sauce and simmer for one-two minutes. Stir in the crawfish and cook for 2 more minutes. Remove filets from oven and place on serving dishes. Evenly divide topping over fish and serve. Garnish with fresh parsley.

Yield: 6-8 servings

Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more